As someone who loves a good mash-up, I was keen to see (feel, hear, smell and taste) how Kitchen Theory’s collaborative gastronomic project fused the fields of gastronomy; food science, food culture, food history, multisensory flavour perception, and neurogastronomy into its first Multi-Sensory Gastronomy Seminar and networking event. The event brought together people interested in synaesthesia (“union of the senses”–a condition in which two or more of the senses are involuntarily and automatically joined together) and crossmodal interactions (how the brain integrates information across the different sensory modalities).
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