Podcast appearances and mentions of Charles Spence

What does tea have to do with human behaviour? A lot more than you might think.  On this epusoed, I'm exploring one of the world's most popular drinks and what we can learn from it.SummaryMy guest is Giles Oakley, a professional tea taster, entrepreneur, and long-time friend. Giles began his career at Tetley before co-founding Two Spoons Tea, a company dedicated to celebrating tea as the hero crop it is.Over the course of our conversation, Giles introduces me—and you—to the rich history and intricate science behind tea. From its origins in Camellia sinensis to the skill of blending, he reveals why tea is far more complex than we often think.Giles takes us behind the scenes of tea tasting and blending, offering fascinating insights into how colour, flavour, and texture are meticulously evaluated. We even do a live tea tasting during the episode! Along the way, Giles shares incredible stories, from the history of tea pillows to the traditions of tea production in Kenya and Darjeeling. His passion for elevating tea is contagious, and it shines through in the ethos of his company.Whether you're a casual tea drinker or a full-on enthusiast, this episode has something for you.Learn about the art of crafting consistent tea blends, the delicate balance of tradition and innovation, and the personal philosophy that drives Giles' business. And of course, don't forget to grab a cup of your favourite brew while you listen—it's the perfect pairing.Guest BiographyGiles Oakley is a professional tea taster and co-founder of Two Spoons Tea, a company devoted to celebrating tea as a hero crop.After starting his career at Tetley in 1998, Giles spent over 20 years in the tea industry, travelling the world and mastering the art of tea tasting and blending. With expertise honed in places like Kenya, India, and Malawi, Giles eventually decided to step away from corporate life and create his own tea brand.Two Spoons Tea focuses on high-quality, ethically sourced blends that honour the social and cultural importance of tea. Giles and his business partner Mark, are committed to using their tea-tasting expertise to provide customers with exceptional, sustainably sourced products.Their ethos revolves around making tea fun, accessible, and memorable while maintaining the highest standards of quality.AI Generated Timestamped Summary[00:00:00] Introduction to tea as a topic and Giles Oakley as the guest[00:01:00] Giles' journey into the tea trade and the importance of tea in daily life[00:03:00] Tea's global impact and its complex journey from bush to cup[00:06:00] How blending creates consistency in tea flavours[00:08:00] The art and science of tea tasting, including blindfolded tastings[00:11:00] Why tea is an underrated hero crop and its social significance[00:19:00] Starting Two Spoons Tea and building a company ethos[00:23:00] The difference between tea bags and tea pillows[00:27:00] Balancing tradition and innovation in the tea industry[00:32:00] Tea as a personal and cultural experience[00:43:00] Myths about tea, including caffeine content and hydration benefits[00:46:00] Ethical Tea Partnership and ensuring supply chain integrity[00:48:00] Giles' most memorable cups of teaLinksTwo Spoons Tea websiteTwo Spoons Tea InstagramEthical Tea PartnershipCamellia sinensis plantEpisodes of the show featuring Professor Charles Spence on Sensory Perception and Sensehacking

Sarah Hyndman is the author of the book Why Fonts Matter (Gingko Press), a keynote speaker and the founder of Type Tasting (www.typetasting.com). She explores what happens to your brain on words: from sight to senses. As a designer-researcher Sarah has been a typosensory expert since 2013. She has co-published papers with Professor Charles Spence of the University of Oxford. Sarah combines her findings with collated research. She translates this into multisensory experiences and interactive demonstrations. Her talks are packed with audience participation and live experiments. Her experiment-themed events are designed to engage curiosity. Sarah creates experiences that transform what audiences feel, think, taste, smell and do.Link to claim CME credit: https://www.surveymonkey.com/r/3DXCFW3CME credit is available for up to 3 years after the stated release dateContact CEOD@bmhcc.org if you have any questions about claiming credit.

In this season finale, Ziba and Raphy hack your brain using sound to enhance your daily routine from AM to PM. They discuss the latest fascinating research on how our minds react to different music and sound. They speak to Professor Costas Karageorghis, sports psychologist in the department of life sciences specializing in the effects of music in exercise and sport. To learn how we can improve the taste of our food by using our ears, they also speak to Professor Charles Spence, who heads up the Crossmodal Research group at the University of Oxford, and is the world's leading expert in the crunchiness of crisps.How to Hack the Brain is brought to you by Cowry Consulting, part of the VCCP Group, an award-winning, global, tech-enabled behavioural science consultancy.Learn More at www.cowryconsulting.com Follow Ziba Goddard on LinkedInFollow Raphy March on LinkedinFollow Charles Spence on LinkedinThis episode was produced by Frankie Taylor, Rowan Bishop and Richard Willan.If you want to create a chart-topping podcast for your business or brand? Contact info@flamingo-media.co.uk to make it happen.

Breaches at software vendors used by many organizations have highlighted the external software supplier risk, requiring organizations to be even more diligent. Join us as we discuss the supply chain issues and their relationship to software supply chain issues and how organizations should approach environment with supplier software risk, geo-political risk, environmental concerns to maintain business resiliency. This segment is sponsored by VISO TRUST. Visit https://cisostoriespodcast.com/visotrust to learn more about them! Visit https://cisostoriespodcast.com for all the latest episodes! Show Notes: https://cisostoriespodcast.com/csp-165

Welcome to The kbbreview Podcast, your host is Andy Davies, and this is Episode 5 of Season 11. This is a great episdoe as we've got a topic today that will dazzle all your senses.That's because it's all about, well, dazzling all the senses.It's obvious that your showroom needs to look great, but do you ever think about how it smells, how it sounds or how it feels? Does your showroom engage all of your customer's senses? There is a huge amount of psychological research confirming that appealing to all the senses can make customers more inclined to purchase in retail environments. Using scent, music, tactile displays and lighting can create a much more immersive and engaging experience.We love all this kind of stuff so we're so pleased that our guest today is Charles Spence - he is a professor of experimental psychology at the Crossmodal Research Laboratory at Oxford University.And if you find all this as intersting as we do, check out Charles' book Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living This very special episode is brought to you with the support of our good friends at kbb Birmingham 2024, Europe's prime hub for the kitchen, bedroom, and bathroom industries.The ultimate showcase of innovation is now only days away - it starts on Sunday, March the 3rd at the NEC Birmingham and runs to Wednesday the 6thMeet key clients, engage with trendsetters, explore the newest launches and dive into live demonstrations - you'll gain valuable insights that'll drive your business forward at kbb Birmingham 2024.You can register for your free visitor pass now at kbb.co.uk. See you there! Hosted on Acast. See acast.com/privacy for more information.

Professor Charles Spence is an experimental psychologist at the University of Oxford. His research focuses on how an in-depth understanding of the human mind will lead to the better design of multi-sensory foods and products. He is the author of several books including his most recent, Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living. On this episode he talks about how he started experimenting with food and the human senses, working with Heston Blumenthal, and how he doesn't understand ice-cream.

Professor Charles Spence is an experimental psychologist at the University of Oxford. His research focuses on how an in-depth understanding of the human mind will lead to the better design of multi-sensory foods and products. He is the author of several books including his most recent, Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living. On this episode he talks about how he started experimenting with food and the human senses, working with Heston Blumenthal, and how he doesn't understand ice-cream.

Professor Charles Spence is a world-renowned experimental psychologist specializing in neuroscience-inspired multisensory design. Spence has published over 1,000 academic articles and authored various best-sellers, including “The Perfect Meal” and “Gastrophysics: The New Science of Eating.” Sensehacking, his newest book, was published in 2021.In addition to being an award-winning author, Spence established and runs the Crossmodal Research Laboratory (CRL) at the Oxford University Department of Experimental Psychology.Professor Spence collaborates with baristas, mixologists, chocolatiers, chefs, and perfumiers to design enhanced multisensory food and drink experiences.Professor Spence has worked extensively in multisensory experiential wine and coffee. Today, he wants to know how new technology will change our dining/drinking experiences.In today's podcast, Professor Spence joins us from London to offer his intriguing insight into gastrophysics, the power of expectation, how packaging might be tricking your senses, and much more!Want to dive into the world of gastrophysics? Find his books The Perfect Meal or Gastrophysics.Watch his captivating TED talk here.Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Subscribe to Bottled in China now and join us on an unforgettable journey through the world of wine, spirits, and culinary wonders. Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! Find out more at https://www.thebottledshow.com 

Eating. We all have to do it 3 times a day and there's a lot to consider every time we do: is what I'm eating good for me? Is it sustainable for the planet? Can I afford the time or the expense to prepare it? In this episode, we address all these concerns, but with a focus on why food brings us joy in the first place: taste and flavour! Join Chris as he embarks on a culinary challenge to achieve everything he wants from his dinner, without compromising on cooking something delicious. The adventure takes him to a top Cambridge restaurant, to hear how a local chef is making tasty dishes with... Like this podcast? Please help us by supporting the Naked Scientists

Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt for the ultimate knife; and we offer a recipe inspired by Tel Aviv's Shlomo & Doron, where hummus gets a Mexican twist.Get the recipe for Hummus with Chipotle Black Beans and Tomato Salsa here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Questions rage on as the legacy of the Gracey Family is explored further, this time following the path of Yale Gracey as he journeys into his adulthood and seeks his fortune in the very place his family was last whole: New Orleans. This episode of GRIM is dedicated to the memory of real-life artist, innovator, and imagineer, Yale Gracey. GRIM is a non-profit unofficial Haunted Mansion fiction written by Mason Betterly and inspired by the many stories, concepts, and actual historical events that helped build the classic theme park attraction. It is not in any way affiliated with the Walt Disney Company nor does it reflect the company's views. CAST Ronnie Gross - Mayor de Boré Nick Barbera - Yale Gracey Lizzie Potter - Martha Gracey Brennan Betterly - Sophia Gracey Skipper Melody - Leota Zharkov Associate Producer - Josh Laukaitis Original Themes by Aaron Daniel Jacob Special Thanks to Chadwick Moore, Levi Schrope, and Charles Spence

We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.

Continuing our series, Designing for the Other Four Senses, Lori speaks with the international award-winning Director of The Drawing Room Interiors, Diana Celella, about taste.  Not the ‘good taste' of a designer or architect, but the way in which interiors can have an impact on health by encouraging appetite. In a follow-up to a previous Innovation Spotlight, we also speak with Salutem Care and Education CEO, John Godden, about the day he switched jobs with a carer and the way it changed his perceptions on needs within the care environment. Guest: Diana Celella, Director, The Drawing Room Interiors Daily Caring: 10 Reasons Why Seniors Lose Their Appetites Social Care Institute for Excellence: Use of glass-fronted refrigerators in dementia environments Background colour and appetite: A paper by Charles Spence, University of Oxford, England Innovation Spotlight Care Home Professional: Care CEO swaps top job for carer role for the day Salutem Care and Education For links to the resources named in this and all our episodes, head over to our podcast page at ⁠ThirdAge.Design⁠. You'll also be able to pick up transcripts of our podcasts, and translate them, too! And, while you're there, be sure to hit the Join Us! button to become part of our community and benefit from sharing essential information on senior environments...along with exclusive content! --- Send in a voice message: https://podcasters.spotify.com/pod/show/third-age-design/message

Brew a cup and join Omar and Charles for a chat! In today's episode Charles talks about why he got in to psychology and in particular what interested him about the effect that certain foods make on humans. We discussed his research in to multi sensory experiences and the fascinating work he has been doing within molecular gastronomy and gastro physics.  Check out our website here! Equipment we use: Microphones: Sennheiser MK4 and Neumann TLM 103 MT Interface: Focusrite Scarlett 8i6 Cables: Kenable XLR 4m cables

La Gastrofísica es un término que aunque se usa recientemente, realmente es una ciencia híbrida entre la Gastronomía y la Psicofísica, algo que acompaña a la humanidad probablemente desde la creación. Es una rama de la psicología que estudia las relaciones entre los fenómenos físicos y los psicológicos. Mi invitado ésta semana es Charles Spence, profesor de Psicología Experimental de la Universidad de Oxford quien ha sido el mayor divulgador sobre Gastrofísica, “la nueva ciencia de la comida”. Y con el aquí en El Poder de la Música te traigo todo lo que hay que saber sobre la Gastrofísica, y cómo la música también juega un papel importante en su aplicación.https://www.instagram.com/humbertoelgato/https://www.instagram.com/gatomediainc/https://www.instagram.com/revolucionnetwork/

Imagine you've got a cup of coffee in front of you. You haven't tasted it yet. You therefore don't know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that's because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee's flavours. In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it. In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who's doing research into coffee science, why they're doing it, how much it costs and how you can get involved. ----------Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyExplore the technology behind Fiorenzato's AllGround home coffee grinderWant to listen to more documentary podcasts about coffee? Check out my Filter Stories podcast Get more involved in coffee science!Buy Brita Folmer's The Craft & Science of CoffeeRead the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence's article on sonic seasoningPartner with the Coffee Science FoundationExplore Felipe Reinoso Carvalho's sonic research, including Diego Campos' winning World Barista Championship routineApply to study at the UC Davis Coffee CentreDo an online course with ZHAW's Coffee Excellence CentreSubscribe to Barista Hustle and complete their online coffee coursesBecome a member of the Barista Guild, Coffee Roaster's Guild, Coffee Technicians Guild and attend their events!Connect with my very knowledgeable guestsCharles Spence - Academic profileFabiana Carvalho - InstagramJanice Wang - LinkedInFelipe Reinoso Carvalho - LinkedInChahan Yeretzian - LinkedInBill Ristenpart - Academic profilePeter Giuliano - LinkedInJenn Rugolo - LinkedInGiulia Bagato - LinkedInDenis Girardi - LinkedInThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsTraboccaEversysOatlyFiorenzato

In this episode, Host Sherri Snelling celebrates the Thanksgiving season along with November's National Family Caregiver Month. Special guest for this episode is Dr. Charles Spence, a world renowned gastrophysicist and professor at the University of Oxford. He explains the neuroscience behind musical menus and using sonic seasoning for better nutrition and overall meal enjoyment. In Caregiver Wellness News, Sherri talks about the latest studies and initiatives on family caregiving as well as how to have the family caregiving conversation and how to create empathy when talking to older parents or grandparents. She also shares several caregiver cookbooks in our Pop Culture segment. In Well Home Design News Sherri shares how creating “Me Time” spaces at home are the latest home design trend using design that embraces the 5 senses. As always, we end our episode with our Me Time Monday Wellness Hack that offers our Gratitude Gravy Recipe to support emotional health throughout the holidays. Happy Thanksgiving everyone!

Händerna, och inte minst tummarna, har tjänat människan väl. Men den vår främsta väg in i världen på väg att förlora sin betydelse? Och vad händer då? Journalisten Anna Thulin reflekterar över saken. ESSÄ: Detta är en text där skribenten reflekterar över ett ämne eller ett verk. Åsikter som uttrycks är skribentens egna. Ursprungligen publicerad 2020-06-03. Essän är inläst av Sofia Strandberg. I en glasmonter på Paris naturhistoriska museum står hon, ett skelett under en oansenlig skylt med ordet primater. Hon har något rätare ryggrad än sina närmaste släktingar som hukar bredvid, men annars tycks ganska få saker skilja henne från de andra. Förutom tiden så klart, miljontals år har utvecklat våra arter i olika riktning; en av oss fick en längre och rörligare tumme. Med tiden fick det stora konsekvenser.Jag fingrar på glaset trots att man inte får, kan inte motstå instinkten att sträcka ut handen och röra. Den känslan drabbar mig ofta. Att pilla och peta på okända ytor, dyra målningar och klibbiga, kvarglömda rester i kylen. Barnsligt, jag vet, men finns det inte något djupare i denna drift? Som barnet rör vid allt när hon upptäcker världen, för att tillägna sig existensen med känselminnet.På en annan plats i museet finns en skylt som informerar om tummen. Den är något alldeles exceptionellt och gemensam för de flesta primater. Det finns fem olika typer av leder i människokroppens skelett, och hos oss finns den två-axlade leden bara i tummen. Den gör att tummen går att vicka både fram och tillbaka och i sidled. En nätt liten rörelse som skapat djupgående vibrationer i mänsklighetens historia. Arkitektur, konst, nya uppfinningar Allt vi har skapat och tagit oss för, har vi åstadkommit tack vare våra händer.I avsaknad av något annat bevis skulle tummen ensam övertyga mig om Guds existens, ska Isaac Newton ha sagt, han som formulerade teorier om mycket större rörelser och universell gravitation. En tumme kan ha många innebörder, men i sociala medier ser vi den oftast som en stiliserad symbol. Tummen upp, gilla! Tummen ned, kommentarer överflödiga. Kanske är det snart våra egna händer, i hud och kött och blod, som blir överflödiga. Fler arbeten tas över av maskiner och blir automatiserade, vi tillägnar vi oss världen med ett enkelt tryck på skärmen. eller med rösten: Alexa, Siri, Google, vad blir det för väder idag?Vad händer med handen när dess roll förminskas och ersätts av ny teknik? Det frågar sig Göran Lundborg, handkirurg och forskare, i boken Handen i den digitala världen. Han konstaterar att vår hjärna innehåller fler än hundra miljarder nervceller ungefär hälften så många som de stjärnor som ryms i vår egen galax Vintergatan och att en stor del av dessa nervceller står i direkt kontakt med känslosinnet, inte minst våra händer. Lundborg ser hur handen marginaliseras i skolan, i vården och inom kreativt skapande yrken. Vi har på kort tid fått tillgång till digitala hjälpmedel och ny teknik, men det finns ännu ganska lite forskning om hur det påverkar oss på sikt. Vad innebär det för minnet och lärandet att små barn lär sig läsa och skriva via skärmar? Att patienter undersöks på distans, utan den fysiska kontakten? Finns det en risk att delar av vårt kulturarv går förlorat när handskrift och traditionellt hantverk blir en kunskap för de få? Alla dessa spörsmål är berättigade, men den fråga som verkligen fångar mig handlar om hur själva beröringen förändras i en digital tid.Charles Spence, professor i experimentell psykologi vid Oxfords universitet, talar om att vi lever i en tid av beröringshunger. Vi är förvisso överstimulerade, men det gäller ögon, oljud, information. Allt är visuellt och auditivt, de rationella sinnena överstimulerar oss men de känslomässiga sinnena, känsel, doft och smak försummas. Våra sinnen samspelar och när ett eller flera av dem förstärks, är det ofta på bekostnad av de andra. Det behöver inte vara av ondo. Blinda musiker kan utveckla ett makalöst ljudgehör. Läsare av punktskrift får en förfinad känsel. För den som har begränsad rörelseförmåga, till exempel i sina händer, är hjälpmedel såklart fantastiska. Men hur blir det för framtidens människor? Kommer vi att bli bättre på att avläsa bilder och tolka ljud när hörsel och syn premieras framför känsel? Eller kommer skaparna bakom den nya tekniken försöka omfamna fler sinnen i sina produkter?Jag tror kanske mer på det senare. Redan nu utvecklas skärmar med olika textur för att skapa en mer behaglig läs- och känselupplevelse. Göran Lundborg nämner robotsälar som ska lugna äldre och försöken att utveckla maskiner som visar känslor. Men man behöver inte vara en teknikfientlig bakåtsträvare för att tycka att det senare är ett fattigt substitut för mänsklig beröring. Även om vi försöker byta ut handens förmåga att uppfatta världen med artificiell känsel och elektriska impulser, så går det inte att jämföra med känslan av hud mot hud. Tänk en värld utan fingertopparnas fina känselspröt. En rörelse över en älskades arm som får huden att knottra sig. Den lätta elektriska stöten som sätter själva själen i gungning.Jag tänker på Sara Stridbergs roman Kärlekens Antarktis, där huvudpersonen, en mördad kvinna, ständigt återkommer till två brytpunkter i sitt liv. Dels dödsögonblicket, där mördarens händer om halsen får en obehaglig och nästan intim känsla. Och dels när hon föder sina barn. Att få hålla själva livet i sina händer. Hud mot hud, möta den nyföddas suddiga blick.Men vad är det egentligen som händer i kroppen när vi rör vid varandra? I artikeln The Social Power of Touch, skriver vetenskapsjournalisten Lydia Denworth om de nervtrådar som leder till vissa hårbeklädda hudpartier på kroppen, som handrygg, rygg och underarmar. Dessa specialiserade trådar kallas CT-nerver och går direkt till hjärnan och utsöndrar hormon som påverkar våra känslor och vårt välbefinnande. Alltså är beröringen en mycket direkt källa till närhet, intimitet och meningsskapande.Vårt virtuella sökande efter närhet tycks inte skapa samma goda känslor. Ungefär en fjärdedel av alla svenskar uppger att deras tid på sociala medier känns meningsfull, ändå är mobilen nästan en förlängning av oss själva, en hand i handen, som orsakar fantomsmärtor om man glömmer den i andra rummet.Exakt hur de kommer att förändras vår kultur och kulturvärld, vårt minne och lärande är som sagt ännu oklart. Men att de förändras vet vi, och vi vet också detta: Att värna om vårt taktila sinne handlar om att värna något som går djupare än det exklusivt mänskliga: förmågan att beröra och bli berörd.Jag sträcker ut handen mot museets monterglas nej, inte röra. Där är benen, som jag tänker mig som både svala och sträva, hårda och mjuka. Och ovanför dem händerna, som skapar, smeker, skadar och håller när de rör sig genom tiden.Anna Thulin, journalist och författare Inläst av kulturredaktionens Sofia Strandberg Omnämnt i essän:Handen i den digitala världen av Göran Lundborg, Carlsson Bokförlag, 2019.The Social Power of Touch av Lydia Denworth, Scientific American Mind, 2015.Kärlekens Antarktis av Sara Stridsberg, Albert Bonniers Förlag, 2018.Svenskarna och Internet, Internetstiftelsen i Sverige, 2019. (Uppdaterade siffror finns på: https://svenskarnaochinternet.se/)Muséum national dhistoire naturelle ligger i den botaniska trädgården Jardin des Plantes i Paris.

Today we've got a cracking round of true or false with Tricky Trivia! Then we'll hear about senses and science with Charles Spence in Ask a Grown Up. Finally, Andrea is here to talk foil slings in How To Time!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We've all heard that our food choices play a big part in our weight gain, but is there something deeper to why we continue to choose foods we know aren't good for us anyway?5 Things Sunday host James Brown addressed this a few months ago with guest Karen Weintraub in an episode called Like most Americans, I'm fat and trying not to be. You can listen to it by clicking on the story. Brown sat down with USA TODAY food reporter, Morgan Hines to talk more about about the connection between our brain and what Charles Spence, a professor of experimental psychology at the University of Oxford calls "ancient urges," and how it spills into our lives in other areas like spending over saving money. She said, "It's conditioning from our upbringing that contributes to how we associate food and when we want it. So it might not be the food or the flavor even, as much as it is the association we pair with the food."And breaking that association takes being mindful.For more on this topic read:Why do we eat foods that we know we shouldn't?Rethinking obesity: Americans don't choose to be fat. Many live within a 'system they don't control.'Inside America's obesity epidemic: How America's weight (and weight loss) aren't so simple.Follow James Brown, Morgan Hines and Karen Weintraub on Twitter. If you have a comment about the show or a question or topic you'd like us to discuss, send James Brown an email at jabrown@usatoday.com or podcasts@usatoday.com. You can also leave him a voicemail at 585-484-0339. We might have you on the show.Episode Transcript available hereAlso available at art19.com/shows/5-ThingsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Take a look in the mirror! Have you ever used mirror box therapy to help restore normal movement patterns? Join us where we reunite with Miranda Materi OTD, OTR/L, CHT from Phoenix, AZ discuss how Mirror Box Therapy can help with many different diagnoses from amputations to CRPS and even just stiffness. Miranda dives into how Mirror Box Therapy can be built at home in a “do it yourself” fashion or references where to buy a Mirror Box Kit. Please refer below for newer research articles found to support use of Mirror Box Therapy with your hand patients! CRPS and Mirror Box G. Lorimer Moseley, Alberto Gallace, Charles Spence, Is mirror therapy all it is cracked up to be? Current evidence and future directions, PAIN,Volume 138, Issue 1,2008,Pages 7-10, ISSN 0304-3959 https://doi.org/10.1016/j.pain.2008.06.026. (https://www.sciencedirect.com/science/article/pii/S0304395908003710) Amputees and Mirror Box Timms, Jason, and Catherine Carus. "Mirror therapy for the alleviation of phantom limb pain following amputation: A literature review." International Journal of Therapy and Rehabilitation 22.3 (2015): 135-145. Stroke and Mirror Box Thieme H, Morkisch N, Mehrholz J, Pohl M, Behrens J, Borgetto B, Dohle C. Mirror therapy for improving motor function after stroke. Cochrane Database of Systematic Reviews 2018, Issue 7. Art. No.: CD008449. DOI: 10.1002/14651858.CD008449.pub3. Accessed 05 October 2022. Hand Trauma and Mirror Box Grünert-Plüss, Nicole, et al. "Mirror therapy in hand rehabilitation: a review of the literature, the St Gallen protocol for mirror therapy and evaluation of a case series of 52 patients." The British Journal of Hand Therapy 13.1 (2008): 4-11.

Some people say choosing the right wine for your food (or vice versa) is too complicated. Or that it's all nonsense, so not worth bothering with - just go with whatever you fancy.We beg to differ - in the most strident of ways.We've both spent more than 20 years matching wines to food on TV, radio, events, podcasts and print. We know food is one of the best ways to make sense of wine, to learn more and to get beyond the pretentiousness - by focusing on basic flavours and personal pleasure. Finding out what works best for you and yours takes a bit of time and an open mind, though. So let us help you!This episode is the first in a mini-series (in association with Wine Club by Majestic) focusing on food and wine pairing. In this one, we sock it to the naysayers and serve up our 7 top tips to match wine and food successfully, illustrating the basic logic by pairing a series of wines to a cheese board. (The results are almost certainly not what you'd expect). We also grill Majestic buyer Elizabeth Kelly MW on her favourite food and wine matches, guilty pleasures and top tips - and we hear briefly from Louis Roederer cellar master Jean-Baptiste Lécaillon and gastrophysicist Professor Charles Spence.All that, AND we answer a question from Jonathan in New York about whether his wine fridge is ruining his treasured bottles...Following on from this appetising entrée will be a series of short-form video pods, in each of which we'll take one dish and find a wine or two that works as a delicious pairing. Again, explaining the logic as we go along, and having a bit of fun along the way.We hope you enjoy the episode! Do let us know your thoughts on Instagram or Twitter. Or send us a voice message via Speakpipe.Wines featured in this episode to match with cheeses (all available from Majestic):Chateau de Crezancy Sancerre 2021, 12.5% (£17.99)Marques del Atrio 2 Cepas Rioja Blanco de Guarda 2019, 13% (£199 as part of the Grand Tour Wine Club case)St Veran Haute Cuvee 2020 Rijckaert F Rouve, 13% (£16.99)Definition Hautes Cotes de Nuits 2017, 12.5% (£14.99)Castelanu de Suduiraut 2014, 13.5% (£12.99 for half)As ever, all wine details, links, photos and more are on our website: Show notes for Wine Blast S3 E25: Why Bother Matching Food and Wine?This show is brought to you in association with Wine Club by Majestic. Check it out!

We're sticking our beaks into the world of scent this week, as we go on a journey to discover the best smell in the world! We're uncovering how covid has impacted research, how brands use smells to sell more and what determines whether we like a smell or not. Special thanks to today's expert Professor Charles Spence. If you'd like to suggest a question for the show, get in touch on Twitter or send an email to eureka@stak.london. @EurekaPod See acast.com/privacy for privacy and opt-out information.

This is episode #14 of the podcast and it's Thursday, the 24th of March, 2022. My guest today is professor Charles Spence, a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world's largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 1,000 academic articles and edited or authored, 15 books (a sample is provided in the Notes). His work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, chocolatiers, perfumiers, and the food and beverage, and flavour and fragrance industries. Prof. Spence has worked extensively in the world of multisensory experiential wine and coffee and has also worked extensively on the question of how technology will transform our dining/drinking experiences in the future.We started the discussion addressing how many senses do humans have, after which we jumped right into important questions related to sense harmony, sensory overload, sense congruency, dominance, and harmony. The second part of the discussion moved toward technology (as I usually like to do), brainstorming about how can we use the senses to provide the best immersive experience in augmented, virtual, and mixed reality. Here is the show.Show Notes:- How many senses do humans have and use- Sensory dominance: Are vision and hearing our most important and most complex senses?- Looking at sensory combinations- How do senses interact?- How much do we know about individual differences in somatosensory stimulation and perception?- Considering cross-modal brain plasticity- The role of technology (i.e., AI / AR / VR) in shaping our awareness and use of the senses- Ethical implicationsNote:Links to some of Dr. Spence's more recent (and popular) books:1) Spence, Charles. 2017. Gastrophysics: The new science of eating. Penguin Viking.  [International bestseller; winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie. ]2) Spence, Charles. 2021. Sensehacking - How to Use the Power of Your Senses for Happier, Healthier Living. Penguin UK. 

Ever wonder why you think red drinks taste better? On this Bar Chat Short, discover how colour, sound, and shape can affect taste perception with experimental psychologist Professor Charles Spence.You must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo.CONNECT WITH US ON: Facebook: https://www.facebook.com/DiageoBarAcademy Instagram: https://www.instagram.com/diageobarac/ See acast.com/privacy for privacy and opt-out information.

One of the best time-management strategies I know is learning how to repurpose your work in new ways, whether that's using leftovers in future meals or saving past meal plans to use in future weeks. That is why when I realized that I was too swamped to think this week, I decided to repurpose one of the early interviews from this podcast! It's one of my all-time favorite interviews and I know you're going to enjoy it.My guest is Dr. Charles Spence, a Psychologist from Oxford University and author of Gastrophysics: The New Science of Eating and The Perfect Meal: The Multisensory Science of Food and Dining. We're discussing his fascinating research into all the aspects of our senses beyond taste that are involved in our enjoyment of food. It turns out that what we name our food, and how much our forks weigh, matters more than we could ever realize.This week's meal plan is inspired by Dr. Spence's work and includes delicious meals with interesting names. It's a simple and tasty meal plan that the whole family will love. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the printable grocery list that goes with it. This one is Meal Plan #71.Have a great week!Christine xo

Charles Spence is a veteran, a serial entrepreneur, and the founder of Copper Branch! Copper Branch has the mission of... "To Empower, Energize and make people feel their Best. Serving our community whole foods, plant-based, good for you and our planet." Really awesome mission! The food is incredible and the story behind its creation is even cooler! Charles and his family are passionate about making Copper Branch a staple in the Middle TN community! Listen in for the full story! eatcopperbranch.com  

Could plants and nature sounds make you happier at work? What kind of scent should you wear on your first date? Can a simple hug make grandma and grandpa healthier? Charles Spence, sensory science and experiential psychology expert, tells us how our senses alter how we feel and think, in his groundbreaking book, Sensehacking. He describes how hacking our senses and stimulating them in nature, at home, at work, and at play makes our lives richer. Greg and Charles talk about how the impact of our senses affect our minds and bodies, thoughts and feelings.Episode Quotes:In your opinion, do you think sensory therapy will be an occupation where we will be able to engineer a sensory environment that is optimized?[00:17:28] That is perceptual engineering to optimize stimulation. Perhaps matching it to the kinds of environments that we have evolved in. And that might involve bringing in greenery, water, the sounds of the birds and the animals. This was one of the amazing things that popped out of the book. Researchers have studied indoor temperatures— homes in North America, from Alaska to Texas. From the warmest to the coldest states, they find that everyone seems to set their central heating and air conditioning at 23 degrees centigrade. And, at a humidity level, that, if you compare that to the climate in every region on earth—it turns out it provides the closest match for the Ethiopian Highlands where we evolved.How older people in care homes are experiencing sensory underload because of Covid-19[00:25:12] On the one hand, now there's an increase in touch hunger because people can't touch anymore. Care home residents in the UK said they could occasionally see their relatives through the glass. And they can speak to them through the Intercom, but they're not allowed to touch in person for fear of transmitting the disease. And these are heartbreaking stories of these elderly individuals saying, 'All I want to do is just give my family a hug.' What clearer message could you have about the benefits of touching? The increasing hunger that we're faced with.Thoughts about hospitals in integrating and optimizing the sensory experience for patients[00:39:38] So, the health care provision was a realization that needs to go beyond just the machines or, what they can do, the doctors and surgeons. Actually think about, delivering, designing environments that are conducive to recovery, to the reduction of stress. That can be everything from the scent. I mean, just think about, when you go to the dentist, and you get the smell of eugenol or the cloves or the smell of filling. For most of us, that can make us pretty tense. That's not an intrinsic stressful smell. It's just when we associate that smell with what's going to happen, the pain and the drilling. I think it's probably the same thing for hospitals, that scent maybe makes them feel stressed.Time Code Guide:00:01:57: How and when Charles wrote the book00:04:50: How Charles convinced Oxford's Psychology department to allow him to take on a generalist approach rather than to focus on a specialization00:07:08: Sensory congruence and how senses work together00:10:09: Is there a divergent point between sense hacking for good and sense hacking for profit00:13:07: Sensory overload, underload and its use in therapy00:15:30: Why older people are suffering sensory underload during COVID-1900:17:28: Engineering environment to optimize the sensory experience00:19:35: Biophilic designs and trend on British offices00:20:20: Evolutionary psychology00:22:32: Sensory congruence in biophilic design00:24:10: COVID-19's effect on the variety of environments we're exposed to and our relationships, and interactions00:26:50: How Charles used the book in designing his home00:30:26: Open office design, workplace setup and its effects on employee performance00:31:22: How offices and employees will be like after COVID-19 restrictions are lifted00:34:42: Do architects need to relearn integrating sensory experience in their designs00:43:00: Rise of online dating and the radical impact of visuals on other senses related to building relationships 00:45:00: The things we lost from the lack of sensory stimulation during COVID-19Show LinksGuest ProfileCharles Spence Profile at the University of Oxford's Experimental Psychology DepartmentCharles Spence Academic ProfileCharles Spence on LinkedInHis WorkCharles Spence on Google ScholarSensehacking: How to Use the Power of Your Senses for Happier, Healthier LivingCrossmodal Attention Applied: Lessons for and from Driving (Elements in Perception)Gastrophysics: The New Science of EatingThe Perfect Meal: The Multisensory Science of Food and DiningIn touch with the future: The sense of touch from cognitive neuroscience to virtual reality

We can't clearly define comfort food but we know it when we taste it. If these foods bring us feelings of joy, attachment, and safety, why do we feel shameful when we consume them?In this week's conversation, Rose reveals how she believes it is all linked to the patriarchy and Kamea shares her personal experiences with food shame and comfort foods during the pandemic. Do you have a comfort food story? Send us an Instagram voice memo, or an email at Thyme to Chat at Gmail.You can find more information about your hosts on our podcast website. Connect with us on Instagram @culinaryherbalisim and @tastysaltyreal.*This show contains strong language. Listener discretion is advised* ----more----Comfort Food and Emotional Eating:Published in the International Journal of Gastronomy and Food Science, Charles Spence offers a literature review on comfort food and its connection to emotional eating. Spence works at Oxford University in the Experimental Phycology department. This resource is a dense academic read and is best enjoyed on a full screen with a cup of tea in hand. Diet Culture as a Tool of the Patriarchy: This topic is on the docket as a subject for aThyme to Chat episode. For now, please enjoy this article from MS Magazine as an appetizer to the topic.  Goop:We goop on Goop in today's episode. However, this article on childhood attachment and our relationship to food is intriguing. Just do us a favor and don't purchase a crystal vagina egg after reading. Yes, they really sell them alongside "smells like my vagina" votives. Yay yoni owner empowerment?  Pozole:Intrigued by Pozole? Mely Martinez, author of Mexico in my Kitchen, has a fantastic recipe. When Kamea made this soup for her neighbor, she made chicken stock separately in an Instapot using chicken feet, bay, black pepper, salt, and a splash of apple cider vinegar. She then substituted the water for the stock and used chicken instead of pork. Otherwise, she followed Mely's great recipe! Tasty Salty Real: Outside of this podcast, Kamea writes a newsletter called Tasty Salty Real. Prior to recording this episode, she wrote an article on emotional eating and comfort foods. It can be found here on her Substack page.  Support this podcast at — https://redcircle.com/thyme-to-chat/donations

Dr. Charles Spence: "Can we nudge people by playing a style of music for example the sound of the sea and the waves to make the choose fish instead of meat?".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: Using Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "How do I deliver an experience and not just a product? What are the sound experiences? Sound is the easy sense to change, that can be switched on and off to have a strong an emotional impact".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "I think flavor is probably one of the most multi-sensory experiences because we see food in color, but we hear the crunch, the crackle, the crispy etc. clearly. The taste on the tongue, the smell, the aroma, not to mention the pain and of chili."Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "My first experiments in psychology was to break apart TVs and to move around the sounds to see what happened".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "Intuitive marketeers have been doing this for decades, creating multi-sensory experiences in store to make you buy more or drink more or shop longer":Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Steve Keller and Dr. Charles Spence Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence's Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "If we go back 10 years most of the experiments we did were done in the laboratory. We would invite some number of participants in and then ask them questions and as the years gone by that sort of shifted increasingly to online".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "Sensory dominance is just the idea that our brain sometimes uses one sense to dominate the total experience. The multi-sensory experience for example when you're at the cinema or when you are listening to the ventriloquist's dummy the voice is coming from one location the lips are seen moving somewhere else on the screen".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "He was a child of the second world war when there wasn't much food going around, and he used to say kids at the time were told, when you get some chewing gum and if it loses its flavor take it out and just roll it in some icing sugar and then put it back in your mouth and suddenly the mint flavor has returned".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "The danger is that you then create some sort of experience that the consumer can't read or interpret properly because the senses are telling incongruent messages".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "People's expectations are different which is part of the perfect meal. I think you know what you expect to happen or don't expect to happen, and for me was le Chateau Bryant in Paris probably a decade ago".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "The question of which sounds to present is one that the chef can't really address. I can't certainly do it, and that's where Steve Keller cames in. I met him at an audio branding conference".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

My guest today is the one and only Dr. Charles Spence, professor of experimental psychology and Head of the Crossmodal Research Laboratory at the Department of Experimental Psychology at Oxford University. He is a Gastrophysicists working at the interface between chefs, food companies and technology.Charles is passionate about how people perceive the world around them. In particular, how our brains manage to process the information from each of our different senses to form the extraordinarily rich multisensory experiences that fill our daily lives. His research focuses on how a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces, and environments in the future.Charles has published more than 500 articles in top scientific journals, and have been awarded many prestige psychology prices. In this episode,Dr. Charles Spence and I discuss the ins and outs of Sonic seasoning: When Food, Sound & Neuroscience intertwine to create the perfect food and drink experience.Full Episode 17: Sonic seasoning: Eating with your ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:28)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience.(25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Steve Keller and Dr. Charles Spence Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:35)#10 How to Make Bland Airplane Food Appetizing? Umami! (45:20)#11 What Happens to Your Brain When You Eat and Listen to Music (49:35)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:56)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:04:18)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:08:17)#15 Dr. Charles Spence's Reminisces his Best Gastronomic Experiences. (1:13:51)Host:

Dr. Charles Spence: "Part of the problem in the noise and probably about lowered cabin air pressure and the dry air. These three things together cause the suppression of taste and flavor in what we eat and drink".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "The mission statements of places like Planet Hollywood and Hard Rock Café is to play loud and fast music because it will lead to a 30 % increase sales".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Dr. Charles Spence: "I think we'll have potentially millions of people drinking their coffee while listening to music thinking whether it's a good match and if it does it change the taste or not".Full Episode 17: Sonic Seasoning: Eating with Your Ears. How Music and Sound can be used to Enhance the Multisensory Experience of Food and Drink.Podcast or vlog: The Power of Audio + Science + AI with Jasmine Moradi (https://www.jasminemoradi.com, Spotify, Apple Music & Google Play)Soundbites:#1 How a Broken TV got Dr. Charles Spence into Experimental Psychology. (02:21)#2 Sensploration: When Sensory Marketing meets Neuroscience-Inspired Multisensory Design. (05:56) #3 How Marketers can Measure the Emotional Experience of Food and Drinks. (11:14) #4 Sensory Dominance: When a Sense Overpowers Another called The McGurk Effect. (17:27)#5 Superadditive: When Senses Work Together to Enhance the Experiences. (23:11) #6 Subadditive/Incongruent: When Senses Clash and Can Ruin the Experience. (25:45)#7 Is there Such a thing as a Perfect Meal? (27:49)#8 Kitchen Theory: How chef Jozef Youssef, Dr. Charles Spence, and Steve Keller Push the Boundaries of Gastronomy (33:03)#9 The Illusion of Flavor: How the Perception of Food actually occurs in our Mind. (40:29)#10 How to Make Bland Airplane Food Appetizing? Umami! (44:59)#11 What Happens to Your Brain When You Eat and Listen to Music (49:14)#12 The Sound (And Taste) Of Music: Music-Taste Pairing of Coffee, Wine, Bear and Honey. (54:35)#13 Dr. Charles Spence best Practice on How Brand Leaders can Harness the Power of Sonic Seasoning to Build Competitive Advantage. (1:03:43)#14 Music for Good: How use Sonic Seasoning to Nudge People Towards a Healthier Eating Behavior. (1:07:42)#15 Dr. Charles Spence Reminisces his Best Gastronomic Experiences. (1:13:15)Host:

Discover current kitchen colour trends & learn about tasting different colours with Charles Spence. There's also advice on how to paint kitchen cabinets. Listen now!

If you're like me, you find it a struggle to get your kids or members of your household to enjoy the meals that you cook. Some dinners are hits, others are not. How can we make more hits than nots? In the community interview this week I talk to Dr. Charles Spence, a Psychologist from Oxford University, about what is involved beyond taste in our enjoyment of food. It turns out that things like what we name our meals, and how much our forks weigh, matters more than we could ever realize. Have a listen to our conversation to find out how this can help you get more of those hits in your own daily cooking.The Meal Plan: This week the meal plan is inspired by Dr. Spence's work and includes delicious meals with interesting names. It's a simple and tasty meal plan that the whole family will love. To get our meal plans with links to the recipes and printable grocery lists to go with them, subscribe at https://cookthestory.com/GetMealPlans. Have a great day! xo

Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt for the ultimate knife; and we offer a recipe inspired by Tel Aviv's Shlomo & Doron, where hummus gets a Mexican twist.Get the recipe for Hummus with Chipotle Black Beans and Tomato Salsa: https://www.177milkstreet.com/recipes/tomato-salsa-chipotle-black-beans-hummusThis week's sponsor:Make quality sleep your New Year's resolution. Save up to $1000 on the new Sleep Number 360® smart bed. For a limited time, only at Sleep Number stores orsleepnumber.com/MILK See acast.com/privacy for privacy and opt-out information.

Steve Keller is Sonic Strategy Director for Studio Resonate at Pandora (a subsidiary of SiriusXM, and the largest ad-supported audio entertainment streaming service in the U.S.). Prior to joining Pandora, Steve was the founder and CEO of iV, an audio consultancy based in Nashville that specialized in the strategy, content, research and management necessary for successful audio branding initiatives. What role can sound play in a brands expression? What does a brands "voice" really mean and what opportunities are there to develop it? What are some of the best brands when it comes to leveraging a sound strategy?  Steve is recognized as one of the leading experts in the field of sonic strategy and identity. With a head for data and a heart for sonic expression, he actively engages in collaborative research projects, exploring the power of sound to shape our perceptions and influence our behavior. Recent experiments include an examination of the relationship between sound and taste (conducted with Oxford's Crossmodal Research Laboratory), an exploration into the existence of audio archetypes (conducted with Goldsmiths University London), demonstrating the effects of source bias on evaluations of music aesthetics and worth (conducted with Technische Universität Berlin), and how music, soundscapes and noise in healthcare environments affect patience outcomes and satisfaction (with Oxford's Charles Spence).  He is the 2017 recipient of the iHeartMedia Scholarship for Leadership in Audio Innovation, and is currently completing an Executive MBA through the Berlin School of Creative Leadership, where his thesis is focusing on racialized listening, the existence of a "sonic color line," and its impact on marketing and industry practices, particularly in the context of voice casting. Become a supporter of this podcast: https://www.spreaker.com/podcast/success-made-to-last-legends--4302039/support.

Sounds is the forgotten spice. In this episode we delve into the way that sound affects perceptions of brands and product experiences. Guests Maxime Goulet, Michael Lowe and Charles Spence provide useful examples.