In this talk, Professor Spence will shine a light on the emerging field of gastrophysics, that is, gastronomy and psychophysics. He wants to try and convince you that much of what is happening in the world of modernist cuisine will be coming to the home environment very soon.
We all think that we can taste what is on the plate or in the glass, but a growing body of research suggests otherwise. Chefs and restaurateurs are increasingly focusing on ‘off-the-plate’ dining, and the insights gained there are now being applied to enhance the food and drink we experience in the air, in hospitals, and in the home.
Professor. Charles Spence is an experimental psychologist at the University of Oxford. He is currently a consultant for a number of multinational companies advising on various aspects of multisensory design. He has also conducted research on human-computer interaction issues on the Crew Work Station on the European Space Shuttle, and currently works on problems associated with the design of foods that maximally stimulate the senses, and with the effect of the indoor environment on mood, well-being, and performance.
The talk will be held in the function room in Wig & Pen pub, George Street, which is wheelchair accessible.
This event is free and open to everyone. There is no need to book so please just turn up on the night.
The talk will start at 7pm