Can your FMCG food brand leverage this proven effect? Ben & Jerry’s might be…
In Why You Eat What You Eat, Rachel Herz examines the science and psychology behind what we consume. Sometimes, what influences us is another sense, in this case, sound.
There is a famous Michelin three-star restaurant in Bray, England, called The Fat Duck. The Fat Duck is in a class of restaurants that practise the art of molecular gastronomy. At the frontier of epicurean adventures, molecular gastronomy investigates the chemical and physical transformations of ingredients that occur in cooking, and exploits these physical manipulations along with artistic, technical and environmental strategies to startle diners’ expectations and senses while eating.
READ THE FULL ARTICLE AT: https://www.thestar.com/news/insight/2017/12/09/how-a-high-pitched-tune-alters-the-taste-of-your-food.html