Somerville College
University of Oxford, Woodstock Road, Oxford, Oxfordshire OX2 6HD
UK
Have you ever wondered if you choose your favourite cheese by its shape rather than its flavour? What if your glass of sauvignon blanc suddenly tasted nicer while listening to Mozart?
Most synesthetes would have no problem relating the two, but it turns out we use all of our senses – whether we realise it or not – when it comes enjoying a nice cheese board and glass of wine with friends.
Join experimental psychologist and author Professor Charles Spence for an evening of sensory explosions and explanations as he demonstrates how our environment affects our perceptions of food. As a guest, your task will be to enjoy eating cheese and drinking wine all in the name of science. Charles will be joined by Prof John Schollar from the Centre of Biotechnology at Reading University, who will explain the many wondrous microbiological processes that give different cheeses their distinctive flavours.
Professor Spence’s research has been picked up by leading restaurateurs such as Heston Blumenthal and his book ‘The Perfect Meal’ (September 2014) provides an excellent gastronomic guide for people interested in the science of dining.
The evening will be facilitated by science journalist and broadcaster Quentin Cooper.
There will be plenty of cheese and wine to test your own perception of flavour and musical accompaniment from our in-house classical pianist.
Don’t miss out on the most delicious, multisensory event of the festive season.
This event is suitable for 18+ only
Tickets are £22.50 per person or £80 for a table of 4.
Book your tickets online: http://www.scienceoxford.com/live/whats-on-so/cheesemas-the-multisensory-science-of-cheese-and-wine