Perspectives
Season 2
How Do We Perceive Flavor?
In this episode, we examine how the senses work, and the impact they can have on our perception of flavors. Sight, sound, taste, touch and smell: all five senses need to be considered when working with flavor creation. From London, to Taipei and Seoul, our experts –professors and authors, bartenders and owners – explain how they affect the flavors 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.
Show Less
Niki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavor Thesaurus, Lateral Cooking, and The Flavor Thesaurus: More Flavors. While Segnit’s book are centered in her love of cookery books and food recipes, they encompass ingredients and flavor pairings applicable to the world of drinks too.
Show MoreNiki Segnit
Award-winning author, LondonNiki Segnit is the award-winning author of The Flavor Thesaurus, Lateral Cooking, and The Flavor Thesaurus: More Flavors. While Segnit’s book are centered in her love of cookery books and food recipes, they encompass ingredients and flavor 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 neighborhoods. 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 neighborhoods. 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
Learn more about our process
The Perspectives series is created by Monica Berg and leadership from Academies around the globe, with contributions from the Academy Lab.
With our collective insight and knowledge, 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 have never been seen before.
