“We see it, we hear it, we smell it, we taste it, we feel it. All those senses come together.”
Not just smell and taste but sounds, touch and sight actually effect what things taste like, according to research contracted by giant spirits supplier Diageo.
The new science of “Neurogastronomy” is fascinating big players in the food and drink industry.
In light of this research, consider the creative opportunities and the importance of surroundings in your bar or restaurant to determine the tasting experience of customers.
Scenes from a Neurogastronomy whiskey “sensorium” http://www.bbc.co.uk/food/0/21864151