MULTI-SENSORIAL MEALS ARE THE WAY FORWARD FOR HAUTE CUISINE

Are you sitting comfortably? Then let dinner commence. Except the latest way of enjoying a meal is a multi-sensory experience where sound, aroma, texture, and even the crockery feed into all our senses and enhance the overall pleasure and memory. What’s more, there’s scientific evidence to prove that such ‘psycho taste’ impacts our brain and affects our perception of flavour, increasing its efficacy by up to 20%. Professor Charles Spence is Head of the Crossmodal Research Lab in the Department of Experimental Psychology at Oxford University and author of The Perfect Meal. His work with chefs from Heston Blumenthal of The Fat Duck (remember the ground-breaking Sounds of the Sea which first brought iPods to the dining table) to Jozef Youssef of Kitchen Theory is making waves, often literally.