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Explore the multifaceted world of taste and food perception in this 1-hour 9-minute lecture from The Royal Institution. Delve into the complex interplay between taste, smell, environment, context, and visual cues that shape our culinary experiences. Learn how flavors are developed and acquired, and why certain foods appeal more than others. Join Barry Smith, Founding Director of the Centre for the Study of the Senses, along with experts in history, neuroscience, art, and culinary arts as they present short talks and guide the audience through an experimental tasting menu. Gain insights into the historical, cultural, and sensory aspects of food perception, bridging the gap between sciences, arts, and humanities in this collaborative event partnered with the AHRC Science in Culture Theme.
