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Off Track: How Color Affects Taste: A Lesson in Gastrophysics

July 24, 2017

From the Food Republic website

The mind is a strange and funny place. Our brains can trick us into thinking that eating from a smaller plate will fill us up faster or that the color blue makes foods taste saltier. Experimental psychologist Charles Spence dedicates his work to discovering how all our senses affect our sense of taste.

His latest book, Gastrophysics, delves into his findings. In this excerpted section, Spence explores why blue wine may not be a good idea, why orange mouthwash doesn’t seem as effective and what the color red tastes like.

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