E / Education
Taste and the Brain
An interactive lecture on taste, smell, texture and the role of context in food perception.
All programmesQuestion and programme
The programme distinguishes taste from the overall flavour experience and explores the role of memory, attention and expectations. Short sensory tasks and changes in context help participants compare impressions. The applied section looks at designing gastronomic experiences and events. We agree the tasks and venue preparation separately.
- Taste and multisensory perception
- Light, sound, narrative and expectations
- Sensory tasks and group reflection
Programme
- Audience
- Audience and adaptation are scoped for the programme
- Authorship and facilitators
- An ODA.dream programme. Facilitators are agreed for the invitation.
Practice and outcome
Participants try short sensory exercises, compare taste, smell and texture, and discuss how context changes their experience of food.
Comparison of personal sensory observations and ideas for designing a tasting context.
Preparation and conditions
Delivery arrangements
- Duration and conditions
- We agree duration, facilitators, equipment, accessibility and recording arrangements when preparing the meeting.
We discuss ingredients for the exercises and participants’ dietary needs before the meeting.
Discuss the programme