Multisensory perception: How sight, sound and touch shape what we taste, with Charles Spence, PhD
Why does seafood taste better at the beach? Why are so many snacks crunchy? Can the color of a room or the music in the background change the way we experience what we eat and drink? Charles Spence, PhD, head of the Crossmodal Research Laboratory at the University of Oxford, discusses the science of multisensory…
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