This is an audioboo I recorded with Charles in Copenhagen where we were both speaking at the European Marketing Academy conference. Fascinating stuff: it seems that sweet tastes resonate with higher frequencies (piano, light melodies, violins) while bitter tastes resonate with lower frequencies (bassoons, basses). Charles is the science behind Heston Blumenthal's signature dish, which invites diners to wear headphones are experience the sounds of the sea while they eat. He's also involved in designing sounds for FMCG brands - aerosol sprays, packaging and so on - and his research shows that these things make a huge difference to the perceived value of the product. http://audioboo.fm/boos/135750-prof-charles-spence-on-sound-and-taste
How to create a design language for your brand
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[image: two people discussing design language in a gallery of art against
a blue background]
Massimo Vignelli, creator of the ground-breaking Modernist N...
1 day ago
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