Call: Hacking Flavour Perception: Design, Technology & Gastrophysics (1-day Workshop)

Call for Participation

Hacking Flavour Perception: Design, Technology & Gastrophysics
by Charles Spence and Yi-Chuan Chen (AHRC, Rethinking the Senses)
Monday 27th March 2017, 10:00 – 17:00
Flora Anderson Hall, Somerville College, Oxford Woodstock Road, Oxford, OX2 6HD, UK

Free tickets and more information:

While enjoying a meal, our brain is continuously combining information about what is detected by the tongue with what we smell, not to mention the expectations set by what we see, hear, and feel. Traditionally, the sensory cues that are combined in the perception of flavour would all have originated from the food and drink itself.

Nowadays, though, chefs, culinary artists, experience designers, and researchers working in technology are increasingly starting to hack our experiences of flavour: Everything from sonically seasoning your food through to augmented and virtual reality dining experiences.

This workshop brings together practitioners and researchers from a number of different fields in order to investigate how our understanding of multisensory flavor perception (of flavour objects) is being challenged and extended. Hopefully, you will not only get to hear, but also to taste, some of the latest insights and innovations in this fast-moving area.


Prof. Charles Spence (University of Oxford): Gastrophysics: Hacking flavour perception

Prof. Katsunori Okajima (Yokohama National University, Japan): Augmented reality (AR) & projection mapping food and drink

Dr. Sebastian Ahnert (University of Cambridge): The flavour network

Steve Keller (iV audio branding, Nashville, Tennessee): Sonic seasoning

Prof. Francis McGlone (Liverpool John Moores Universiy): To Taste is to Touch

Dr. Vaiva Kalnikaitė (Nu Food, Cambridge): 3D food printing

Chef Jesse Dunford Wood (Parlor, London; Theatrical dining

Chef Jozef Youssef (Kitchen Theory, London; Gastrophysics: Putting theory into practice.

This is a free workshop. Lunch is not included.

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