Charles Spence: The science of food and memories

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The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made this phenomena his life’s work. He is specialised in how information is received across our different senses. As both a university professor, author and multisensory design consultant working for a vast range of clients including the European Space Agency, he investigates problems associated with the design of foods that maximally stimulate the senses. I had the privilege to talk with him about strawberries from my grandma’s garden, Madeleine de Proust, umami and more.

Professor Charles Spence in his experimental psychology lab at the University of Oxford. Photo by Sam Frost

The original article was published on

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