Crunch, Crackle, and Pop
\u201cSound is the forgotten flavor sense,\u201d 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.\n\nComposers have written music to go with feasts and banquets since antiquity\u2014indeed, in at a particularly spectacular dinner hosted by Duke Philip of Burgundy in 1454, twenty-eight musicians were hidden inside an immense pie, beginning to play as the crust was opened. Today, however, most chefs and restaurants fail to consider the sonic aspects of eating and drinking. That\u2019s a mistake, because, as we reveal in this episode, sound can affect how fast we eat, how much we\u2019re prepared to pay for our meal, and even what it tastes like.\nLearn more about your ad choices. Visit podcastchoices.com/adchoices