Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
TLDR
A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person's experience of what they think that they are eating.Abstract:
Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.read more
Citations
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Journal ArticleDOI
The effect of a crunchy pseudo-chewing sound on perceived texture of softened foods.
TL;DR: The "crunchy" pseudo-chewing sound could influence the perception of food texture, even if the actual "crUNCHy" oral sensation is lacking, and would be a useful technique to help people on texture-modified diets to enjoy their food.
Proceedings ArticleDOI
A multisensory approach for the design of food and drink enhancing sonic systems
TL;DR: The role of food/drink-related eating sounds, as a potential input for human-food interaction design, is highlighted and a multisensory design framework is presented, discussing how the systematic connections that exist between the senses may provide some guidelines for the integration of eating sounds in HFI design.
Proceedings ArticleDOI
Sensory Alignment in Immersive Entertainment
TL;DR: This work synthesizes knowledge from HCI, traditional entertainments, and underlying sensory science research relating to how senses work when given conflicting signals to present a design dimension of sensory alignment, and shows how this dimension presents opportunities for a range of creative strategies.
Journal ArticleDOI
Making sustainable foods (such as jellyfish) delicious
TL;DR: In this article, the authors show how multisensory experience design can be used to introduce diners to this highly-textured, if essentially flavourless, source of food.
Journal ArticleDOI
Gastrophysics: Nudging consumers toward eating more leafy (salad) greens
TL;DR: The argument is made that the latter approach likely represents a more promising means of ‘nudging’ the consumer toward a more balanced and healthy diet than current informational campaigns and/or the publicizing of nutritional guidelines.
References
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