Frontiers of Food Science: Do Sound and Color Affect Flavor?
Christopher Kimball’s Milk Street Radio
Milk Street Radio
4.2 • 3K Ratings
🗓️ 8 January 2021
⏱️ 52 minutes
🧾️ Download transcript
Summary
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 for the ultimate knife; and we offer a recipe inspired by Tel Aviv’s Shlomo & Doron, where hummus gets a Mexican twist.
Get the recipe for Hummus with Chipotle Black Beans and Tomato Salsa: https://www.177milkstreet.com/recipes/tomato-salsa-chipotle-black-beans-hummus
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Transcript
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| 0:00.0 | Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions. |
| 0:06.6 | So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects. |
| 0:13.9 | Please email us at questions at milkstreetradio.com. |
| 0:17.3 | One more time, send questions to milkstreetradio.com and we'll be in touch. |
| 0:24.9 | Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website |
| 0:30.5 | 177Milkstreet.com to stream our television show, get our recipes, or take our free online |
| 0:37.3 | cooking classes. |
| 0:38.9 | Enjoy the show. |
| 0:44.5 | This is Bill Street Radio from PRX. I'm your host, Christopher Kimball. |
| 0:49.4 | Today we're talking with experimental psychologist Charles Spence about gastrophysics, including |
| 0:55.5 | how sound can have a profound impact on flavor. |
| 0:58.5 | You think how often do you cry in response to seafood? |
| 1:02.7 | Never, I think, is the answer for most of us. |
| 1:04.8 | Why am I even wearing headphones at all when I eat my seafood? |
| 1:07.7 | And then at some point all of those sensory triggers sort of resolve themselves and you |
| 1:11.1 | kind of get it. |
| 1:13.1 | Also toppings on hummus and searching the world for the best knife. |
| 1:17.1 | But first, my interview with Nikki Twilly, who volunteered to taste her way through alternative |
| 1:21.8 | sugars. |
| 1:23.8 | Nikki, welcome to Milk Street. |
| 1:25.5 | Thank you for having me. |
| 1:27.0 | Let's start with that we consume here in the States three pounds of sugar per week or some enormous amount. |
... |
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