Departmental Seminar Series: Prof Charles Spence (University of Oxford)
Gastrophysics, the new science of eating, focuses attention on ‘the everything else’ apart from the food that nevertheless still influences the tasting experience, be it in the high-end restaurant or the home: Everything from the colour of the plate on which the food is served, through the weight of the cutlery that is used to consume it (assuming that there is any, which can’t always be guaranteed these days), not to mention the music that happens to be playing in the background. Gastrophysics aims to bring the scientific approach, inspired by the latest neuroscience insights concerning the multisensory integration of the cues from taste, smell, touch, sight and sound, together with the best in culinary artistry, in order to help design more engaging, more enjoyable, and more memorable experiences for diners in the future.
Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory at the University of Oxford. His research is concerned with the ways in which information from our different senses is integrated to form unified percepts of the world around us. He has been awarded the BPS Cognitive Section Prize, the EPS Prize, the Paul Bertelson Prize and the Friedrich Wilhelm Bessel Research Award. His 2017 book "Gastrophysics: The new science of eating" was published by Penguin, and won the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie.
This talk is part of the Goldsmiths Psychology Departmental Seminar Series. All are welcome to attend and no tickets are required.
Dates & times
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