The Illusion Of Deliciousness: How Packaging Can Make Food (Seem) More Flavorful

“Sitting in a pub one night a dozen years ago, Charles Spence realized that he was in the presence of the ideal experimental model: the Pringles potato chip.” The Oxford experimental psychologist argues “that in most cases at least half of our experience of food and drink is determined by the forgotten flavor senses of vision, sound, and touch.”

source ArtsJournal http://ift.tt/1MVCgCq

Posted in: Dance news