Eating is an experience that requires all of our senses. And the color of the plate, the sound of the music and the feel of the fork in our hands can enhance – or distract from – how the food actually tastes. Charles Spence, head of Oxford University’s Crossmodal Research Laboratory, joins us to talk about how our senses work together to create a memorable meal, which he writes about in “Gastrophysics: The New Science of Eating” (Viking).
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