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Episode 5: Eat With Your Ears (And More)
Most of our experience of chocolate comes from smell and taste but also touch, sight and sound. In this episode, we’ll explore the sense people think of most when it comes to eating chocolate—and the one they think of the least. This show was previewed on Los Angeles NPR affiliate KCRW.
Guests include:
Lisa Schroeder, sensory technologist and professional chocolate taster at Mars, on what it means to be the taster for iconic confections such as M&M’s, Snickers and Twix.
Russell Jones, the co-founder of Condiment Junkie, a creative agency based in London, on the surprising ways our senses influence flavor.
Felipe Carvalho, Brazilian sound designer and experimental psychologist, on how sound impacts our experience of the texture of chocolate.
Learn more at theslowmelt.com.
This show is brought to you by the following sponsors:
Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate.
FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.
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By The Slow Melt: a podcast about chocolate
4.8
8282 ratings
Most of our experience of chocolate comes from smell and taste but also touch, sight and sound. In this episode, we’ll explore the sense people think of most when it comes to eating chocolate—and the one they think of the least. This show was previewed on Los Angeles NPR affiliate KCRW.
Guests include:
Lisa Schroeder, sensory technologist and professional chocolate taster at Mars, on what it means to be the taster for iconic confections such as M&M’s, Snickers and Twix.
Russell Jones, the co-founder of Condiment Junkie, a creative agency based in London, on the surprising ways our senses influence flavor.
Felipe Carvalho, Brazilian sound designer and experimental psychologist, on how sound impacts our experience of the texture of chocolate.
Learn more at theslowmelt.com.
This show is brought to you by the following sponsors:
Warby Parker. Get a free 5-day home try-on at www.warbyparkertrial.com/chocolate.
FreshBooks. Get a free one-month trial at www.gofreshbooks.com/chocolate.