Gastrophysics Multisensory Tasting Dinner

Chef and kitchen philosopher Jozef Youssef and Oxford 'gastrophysicist' Professor Charles Spence want to know how colour, aroma, texture and even sound affect how you experience flavour - and they want to experiment on you. Do certain foods taste sweeter while stroking velvet? Will ‘sonic seasoning’ one day replace the salt cellar? As part of a four course lunch or an eight course tasting dinner at the Liverpool Street Andaz Hotel, your hosts will introduce you to some of the latest research on the subject.