“Sound is the forgotten flavor sense,” says experimental psychologist Charles Spence. In this episode, we discover how manipulating sound can transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.
Composers have written music to go with ... Show More
Jun 9
What the Shell? Cracking the Lobster's Mysteries
Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we caught your attention yet? Lobster is a summertime staple in New England, a fixture on casino and cruise ship buffets, and a steady partner ... Show More
44m 2s
May 19
A Dog's Dinner: What Should We Really Be Feeding Our Pets?
In millions of homes, humans aren’t the only creatures sitting down to dinner. So what's on the menu for pets—and what impact does it have on their health, as well as the environment? This episode, we go back thousands of years to figure out what our first furry friends ate, how ... Show More
50m 3s
May 5
Feel the Beet: The Most Fascinating Woman You've Never Heard Of
For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one woman believed it could—and she wasn't just any old woman. This episode, meet Lydia Maria Child, who wrote the first children's periodical ma ... Show More
44m 52s
May 2024
Gastropod: Why are restaurants so loud? Plus the science behind the perfect playlist
When you go out for a meal, it’s not just what's on your plate that matters, it's what's in your eardrums, too. From dining rooms so loud you have to shout to be heard, to playlists that sound like a generic Millennial Spotify account, it's not surprising that sound is the single ... Show More
44m 3s
Jun 2023
Frontiers of Food Science: Do Sound and Color Affect Flavor?
<p>Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt fo ... Show More
51m 4s
Jun 2023
80. The Snacking Revolution: From Hype Treats To It-Desserts
<p>Welcome back to Create Tomorrow. On this week’s episode Claire Lancaster, WGSN head of Food & Drink and Katherine Schub, Forecaster and Strategist on our Food and Drink team join Bethan to discuss snacking culture.</p>
<p>Consumers are snacking more than ever, whether for ... Show More
20m 51s
May 2022
Restaurant menus and the art of persuasion (E11)
"Mountain yam, caramelized white chocolate, popcorn, coconut." That's an actual restaurant dessert documented by Dr. Alison Pearlman in her book, "May We Suggest: Restaurant Menus and the Art of Persuasion." Check her out on the podcast, and check out her book: https://www.agatep ... Show More
48m 38s