A collection of scientific journals, articles and paper submissions by Crossmodal scientists


Crossmodal correspondences – A tutorial review.  2011. Attention, Perception, and Psychophysics.
Author: Charles Spence
Description: A review of Crossmodal Correspondence research, with emphasis on auditory-visual correspondence, and its role in multi-sensory integration.

The role of auditory cues in modulating the perceived crispness and staleness of potato chips. 2004. Journal of Sensory Studies.
Authors: Massimiliano Zampini, Charles Spence
Description: The Ignoble Prize winning study that showed people perceive crisps as fresher and crisper when the sound of mastication is made louder.

Striking a sour note: Assessing the Influence of Consonant and Dissonant Music on Taste Perception. 2016. Multisensory Research.
Authors: Qian (Janice) Wang, Charles Spence
Description: The harmony content of background music changed participant taste ratings of juice mixtures. The juice was rated sweeter and less sour while listening to music with consonant musical intervals compared to dissonant intervals.

The taste of music. 2011. Perception.
Authors: Bruno Mesz, Marcos A Trevisan, Mariano Sigman
Description: Musical improvisations of basic taste words show consistent associations with different areas in musical space defined by musical parameters. The taste inspiration behind these musical improvisations can be reliably deciphered by non-music experts at above chance level. https://www.researchgate.net/publication/51199415_The_taste_of_music

Wine and music I-III. 2015. Flavour.
Authors: Charles Spence, Qian (Janice) Wang
Description: A series of three review papers addressing how people match music and wine, whether music can influence wine drinking, and why it matters.
I: http://www.flavourjournal.com/content/4/1/34
II: http://www.flavourjournal.com/content/4/1/33
III: http://www.flavourjournal.com/content/4/1/36

On the psychological impact of food colour. 2015. Flavour.
Author: Charles Spence
Description: A review paper on how colour might change taste perception.

A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience. 2014. Flavour.
Authors: Charles Michel, Carlos Velasco, Elia Gatti, Charles Spence.
Description: Artistic plating can increase participants’ liking and willingness to pay compared to simple plating.

The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it. 2013. Flavour.
Author: Vanessa Harrar, Charles Spence

The taste of typeface. 2015.  i-Perception.
Authors: Carlos Velasco, Andy T Woods, Sarah Hyndman, Charles Spence
Description: Participants can consistently match basic taste words to typefaces that vary in their roundness/angularity.

Crossmodal correspondences: Assessing shape symbolism for cheese. 2013. Food Quality and Preference.
Authors: Charles Spence, Mary Kim Ngo, Bronwen Percival, Barry Smith.
Description: Participants make consistent cheese-shape associations that are driven primarily by the taste, rather than smell or texture, of the cheeses. http://www.sciencedirect.com/science/article/pii/S0950329312001395

Bouba-Kiki in the plate: combining crossmodal correspondences to change flavour experience. 2015. Flavour.
Authors: Merle T Fiarhurst, Deiniol Pritchard, Daniel Ospina, Ophelia Deroy
Description: How the interaction between the shape of the food and serving plate might influence preferential dish name and taste ratings.

Olfactory dining: designing for the dominant sense. 2015. Flavour.
Authors: Charles Spence, Jozef Youssef
Description: A review of recent innovations used by chefs and the occasional home cook to enhance the olfactory component of the meal. http://www.flavourjournal.com/content/4/1/32

Food Opera: Merging Taste and Sound in Real Time. 2013. New Music Box.
Authors: Ben Houge
Description: A series of food operas with dynamic, real-time music generation inspired bytechniques from the video game industry.