This academic review by Charles Spence investigates how ambient noise significantly alters our perception of food and drink. Research suggests that loud environments in bars and restaurants can suppress the taste of sweetness and saltiness while potentially enhancing the perceived crunchiness of food. Beyond sensory changes, high volume levels are often used by establishments to increase alcohol consumption and table turnover, despite being a top complaint for diners. The paper explores various psychological theories for these effects, such as distraction and stress responses, and considers the rise of acoustical design and silent dining as potential remedies. Ultimately, the source argues that our auditory surroundings are a crucial, yet often overlooked, component of the multisensory dining experience.