Warning: this article could radically alter the way you eat | Amy Fleming
by Amy Fleming from on (#AAX2)
The gastrophysicists are coming to analyse your 'flaves', and mealtimes will never be the same again
Love it or hate it, molecular gastronomy - the appropriation of industrial food science methods by top chefs - has been one of the most influential food movements in recent times. But as the concept has grown a little stale, a new scientific approach (complete with novel name amalgamating food and science) has been gaining traction: gastrophysics. The term had been coined by the Oxford experimental psychologist Charles Spence, whose work on flavour perception has shown in fascinating and often amusing detail how the taste, aroma and our overall enjoyment of food are influenced by all of the senses (yup, even hearing), as well as mood and expectations.
Related: Charles Spence: the food scientist changing the way we eat
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