While gastrophysics, the new science of eating, has primarily been explored in the context of fine dining, there are numerous insights and understandings that can be applied to help nudge us all toward a more sustainable food future, both for ourselves and the planet we inhabit.
In this talk, Prof Charles Spence, Department of Experimental Psychology at Oxford, will highlight some of the latest findings concerning how to sense-hack our experience of a variety of sustainable foods from insects to jellyfish and leafy greens. He will also take a look at the future of technology at the dining table – considering what role digital technologies may play in our food future, be it augmented reality, sonic seasoning, or dining with a variety of digital companions.
This event is part of a series of talks organised by the Oxford Martin Programme on the Future of Food
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