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What we hear influences what we think about what we taste. Composers and sound designers are increasingly starting to make music/soundscapes to match, and even to enhance, specific taste attributes. In this talk, Prof. Charles Spence will explain why it is that we all seem to match what we hear with what we taste. He will play some of the latest compositions designed to bring out the spiciness and creaminess, and talk about some of the most exciting recent collaborations between chefs, mixologists, brands, and gastrophysicists, all designed to enhance the tasting experience by thinking a little more about what we hear/listen to while we eat and drink.
Professor Charles Spence is interested in how people perceive the world around them. In particular, how our brains manage to process the information from each of our different senses (such as smell, taste, sight, hearing, and touch) to form the extraordinarily rich multisensory experiences that fill our daily lives. His research focuses on how a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces, and environments in the future. His research calls for a radical new way of examining and understanding the senses that has major implications for the way in which we design everything from household products to mobile phones, and from the food we eat to the places in which we work and live.