Multisensory perception: How sight, sound and touch shape what we taste, with Charles Spence, PhD

Why does seafood taste better at the beach? Why are so many snacks crunchy? Can the color of a room or the music in the background change the way we experience what we eat and drink? Charles Spence, PhD, head of the Crossmodal Research Laboratory at the University of Oxford, discusses the science of multisensory perception and how our senses work together to shape flavor; why food is the ultimate multisensory experience; and how insights from this research can help people eat more mindfully and enjoy eating more fully.

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