About this episode

This episode explores how music influences the way we experience food and drink.

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere? In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists studying how the brain combines hearing and taste, to chefs designing dishes around playlists, we ask whether music has become an ingredient in its own right. Chef Gaggan Anand explains why music sits at the centre of his restaurant in Bangkok, where sound, lighting and food are carefully choreographed into a single experience. Cognitive neuroscientist Ophelia Deroy shares research showing how music can influence our perception of sweetness, bitterness and texture, and explains why flavour is far more than what happens on the tongue. We also hear from Ola Sars, founder of the business music platform Soundtrack, whose company helps restaurants, cafés and hotels tailor the music they play. He shares research suggesting that the right soundtrack can influence customer behaviour and even affect sales. But not everyone is convinced. Dan Keeling, co-owner of London's Noble Rot restaurants and a former music…

People in this episode

Host: Rumella Dasgupta

Guests: Gaggan Anand, Ophelia Deroy, Ola Sars, Dan Keeling

Topics covered

• music and food
• sensory experience
• neuroscience
• restaurant design
• customer behavior

Keywords

• music
• food
• taste
• neuroscience
• restaurant
• customer behavior
• sound
• experience

Mentioned in this episode

Organizations: Soundtrack, Noble Rot, BBC World Service

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