About this episode

Charles Spence, PhD, discusses how our senses work together to shape flavor and enhance the eating experience.

Why does seafood taste better at the beach? Why are so many snacks crunchy? Can the color of a room or the music in the background change the way we experience what we eat and drink? Charles Spence, PhD, head of the Crossmodal Research Laboratory at the University of Oxford, discusses the science of multisensory perception and how our senses work together to shape flavor; why food is the ultimate multisensory experience; and how insights from this research can help people eat more mindfully and enjoy eating more fully. Learn more about your ad choices. Visit megaphone.fm/adchoices

People in this episode

Host: American Psychological Association

Guest: Charles Spence

Topics covered

• multisensory perception
• taste
• food experience
• mindful eating
• senses

Keywords

• multisensory perception
• taste
• senses
• food
• mindful eating
• flavor
• psychology

Mentioned in this episode

Organizations: University of Oxford

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