Sensory Illusions and the Taste of Food

Ever wondered why Heineken tastes a little sweeter than some other comparable beers?  It could be the recipe, it could be the way it’s brewed.  But equally, it could just be those nice happy letter “E’s” in the product name.  In this interesting talk, scientist Alejandro Salgado-Montejo explores the complex nature of sensory information and how changing seemingly unrelated characteristics of the food we eat and the environment in which we eat it (shape, texture, lighting, music) might make a major difference to our sense of taste.

 

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