In this week's episode, we talked to Professor Charles Spence, head of the Crossmodal Research Laboratory at the University of Oxford. Known for his innovative research on how our senses interact to shape our experiences, Professor Spence shares fascinating insights into the psychology of taste and smell.

Join us as we explore the implications of this research for food design, the ethics of sensory manipulation, and the future of dining experiences. From the impact of cutlery weight to the role of sensory overload in our modern lives, this episode is a rich tapestry of science, curiosity, and culinary delight.

USEFUL LINKS: 

The Crossmodal Research Laboratory at the University of Oxford - https://www.futureoffood.ox.ac.uk/article/crossmodal-research-laboratory

More about Prof. Charles Spence - https://www.psy.ox.ac.uk/people/charles-spence

Gastrophysics: The New Science of Eating by Charles Spence - https://www.goodreads.com/book/show/32970441-gastrophysics

Senshacking by Charles Spence - https://www.goodreads.com/book/show/42184219-sensehacking