Experimental psychology project from Professor Charles Spence uncovers scientific links between musical and culinary experiences

At its roots, Sonic Seasoning is based on the concept of sensation transference. In this case, we are being shown exactly how sound and music influences our eating experiences. The University of Oxford supports a robust program on the future of food. It is there that experimental psychologist Professor Charles Spence studies the relationship of food and music.

There is a slew of insights uncovered including the following:

Listening to classical music is likely to make wine, and other drinks, taste more expensive. Slow music can result in flavors lasting longer in the mouth. While the more up tempo music, the flavor fades more quickly. The more you like the music, the more you will like what you are tasting. High sounds enhance perceptions of sweet foods, bass sounds make foods taste bitter

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