Dec 15 2021 50 mins 1
Is it all in the mind? In this episode with experimental psychologist Professor Charles Spence and food scientist @drjohnnydrain, we deep dive into our perception of flavour. Created from a heady mix of taste, expectation, context and our other senses, flavour can be manipulated and played with to enhance wellbeing, sustainability and even connection. We find out how flavour parts of the brain evolved to keep us safe. Why certain sounds and colours make chocolate taste sweeter. And how can you use fermentation to recreate this chocolate in a more sustainable way, without even using cacao? From fermentation to fungus, in this episode, we enter the world of flavour.
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