Perspectives
Season 2
How do we perceive flavour?
In this episode, we examine how the senses work, and the impact they can have on our perception of flavours. Sight, sound, taste, touch and smell: all five senses need to be considered when working with flavour creation. From London, to Taipei and Seoul, our experts –professors and authors, bartenders and owners – explain how they affect the flavours in our glass.
Contributors
Professor Charles Spence
Experimental psychologist, University of OxfordThe head of the Crossmodal Research Laboratory at the University of Oxford, Spence is also the author and co-author of numerous books. He is interested in how our brains manage to process the information from each of our senses to form rich, multisensory experiences.
Show MoreProfessor Charles Spence
Experimental psychologist, University of OxfordThe head of the Crossmodal Research Laboratory at the University of Oxford, Spence is also the author and co-author of numerous books. He is interested in how our brains manage to process the information from each of our senses to form rich, multisensory experiences.
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Niki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and The Flavour Thesaurus: More Flavours. While Segnit’s book are centred in her love of cookery books and food recipes, they encompass ingredients and flavour pairings applicable to the world of drinks too.
Show MoreNiki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavour Thesaurus, Lateral Cooking, and The Flavour Thesaurus: More Flavours. While Segnit’s book are centred in her love of cookery books and food recipes, they encompass ingredients and flavour pairings applicable to the world of drinks too.
Show Less
Seven Yi
Owner, Room by Le Kief, TaipeiWith a background in classical training as a chef, Yi has taken what he learned and applied it to a bar space, pairing food and cocktails around ever-changing themes. Yi incorporates the senses into his service, with food, drink, music and interiors all changing to fit.
Show MoreSeven Yi
Owner, Room by Le Kief, TaipeiWith a background in classical training as a chef, Yi has taken what he learned and applied it to a bar space, pairing food and cocktails around ever-changing themes. Yi incorporates the senses into his service, with food, drink, music and interiors all changing to fit.
Show Less
Hwi Yun
Manager, Bar Cham, SeoulYeonghwi ‘Hwi’ Yun is the manager of Bar Cham in one of South Korea’s oldest neighbourhoods. Previously senior bartender at Seoul’s lauded Charles H bar, Yun brings his passion and knowledge of working with local ingredients to this episode of Perspectives.
Show MoreHwi Yun
Manager, Bar Cham, SeoulYeonghwi ‘Hwi’ Yun is the manager of Bar Cham in one of South Korea’s oldest neighbourhoods. Previously senior bartender at Seoul’s lauded Charles H bar, Yun brings his passion and knowledge of working with local ingredients to this episode of Perspectives.
Show LessFurther Reading
Article
Describe this flavourHow do our sensory memories impact how we describe or perceive flavours? Millie Milliken asks four experts from around the world what ingredients they associate with common flavour descriptors
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
