Is there more to tasting than meets your tongue? Researchers are investigating how the way food smells, or looks, can change the way it’s perceived. Can eating something in a blue bowl make it seem saltier? Marc Abrahams, editor of the Annals of Improbable Research, describes the research, and shares some food industry “insider” tips for making food taste better.
Marc Abrahams is the editor and co-founder of Annals of Improbable Research and the founder and master of ceremonies for the Ig Nobel Awards Ceremony in Cambridge, Massachusetts.