In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This ...highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called "dark kitchens." Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. By analyzing a number of the high-end fine-dining home food delivery options that have been offered (in the UK and in the US) in this narrative review, we highlight a number of promising directions for those wanting to optimize the at-home multisensory dining experience, wherever in the world they might be.
This article provides an overview of the recent literature on the use of internet-based testing to address important questions in perception research. Our goal is to provide a starting point for the ...perception researcher who is keen on assessing this tool for their own research goals. Internet-based testing has several advantages over in-lab research, including the ability to reach a relatively broad set of participants and to quickly and inexpensively collect large amounts of empirical data, via services such as Amazon's Mechanical Turk or Prolific Academic. In many cases, the quality of online data appears to match that collected in lab research. Generally-speaking, online participants tend to be more representative of the population at large than those recruited for lab based research. There are, though, some important caveats, when it comes to collecting data online. It is obviously much more difficult to control the exact parameters of stimulus presentation (such as display characteristics) with online research. There are also some thorny ethical elements that need to be considered by experimenters. Strengths and weaknesses of the online approach, relative to others, are highlighted, and recommendations made for those researchers who might be thinking about conducting their own studies using this increasingly-popular approach to research in the psychological sciences.
Prior research investigating whether and how multisensory information facilitates skill learning is quite mixed; whereas some research points to congruent information improving learning, other work ...suggests that people become reliant on the redundant information, such that its removal ultimately detracts from the ability to perform a unisensory task. We examined this question using the Serial Interception Sequence Learning (SISL) task, a visuo-motor paradigm in which participants implicitly learn a sequence embedded in noise. We investigated whether adding auditory information in different ways would enhance real time sequence learning and whether any benefits of multisensory learning would persist with visual-only testing. Auditory information was used either as feedback on the visuo-motor task (Experiments 1 and 2) or was presented synchronously with visual information during learning (Experiment 3). Robust sequence-specific performance advantages occurred across conditions and experiments; however, auditory information enhanced real-time performance only when it was synchronized with visual information. Participants were significantly more accurate, faster, and more precise with stimulus-locked auditory information during training. Notably, these benefits did not generalize to the visual-only context, suggesting that the benefits of stimulus-locked auditory information are primarily useful only when the perceptual information is present.
For centuries, if not millennia, people have associated the basic tastes (e.g., sweet, bitter, salty, and sour) with specific colours. While the range of tastes may have changed, and the reasons for ...wanting to connect the senses in this rather surprising way have undoubtedly differed, there would nevertheless appear to be a surprisingly high degree of consistency regarding this crossmodal mapping among non-synaesthetes that merits further consideration. Traditionally, colour–taste correspondences have often been considered together with odour–colour and flavour–colour correspondences. However, the explanation for these various correspondences with the chemical senses may turn out to be qualitatively different, given the presence of identifiable source objects in the case of food aromas/flavours, but not necessarily in the case of basic tastes. While the internalization of the crossmodal statistics of the environment provides one appealing account for the existence of colour–taste correspondences, emotional mediation may also be relevant. Ultimately, while explaining colour–taste correspondences is of both theoretical and historical interest, the growing awareness of the robustness of colour–taste correspondences would currently seem to be of particular relevance to those working in the fields of design and multisensory experiential marketing.
Concerns about the veracity of psychological research have been growing. Many findings in psychological science are based on studies with insufficient statistical power and nonrepresentative samples, ...or may otherwise be limited to specific, ungeneralizable settings or populations. Crowdsourced research, a type of large-scale collaboration in which one or more research projects are conducted across multiple lab sites, offers a pragmatic solution to these and other current methodological challenges. The Psychological Science Accelerator (PSA) is a distributed network of laboratories designed to enable and support crowdsourced research projects. These projects can focus on novel research questions or replicate prior research in large, diverse samples. The PSA’s mission is to accelerate the accumulation of reliable and generalizable evidence in psychological science. Here, we describe the background, structure, principles, procedures, benefits, and challenges of the PSA. In contrast to other crowdsourced research networks, the PSA is ongoing (as opposed to time limited), efficient (in that structures and principles are reused for different projects), decentralized, diverse (in both subjects and researchers), and inclusive (of proposals, contributions, and other relevant input from anyone inside or outside the network). The PSA and other approaches to crowdsourced psychological science will advance understanding of mental processes and behaviors by enabling rigorous research and systematic examination of its generalizability.
Binocular rivalry occurs when two percepts, each presented to a single eye, compete for perceptual dominance. Across two experiments, we investigated whether emotional music influenced perceptual ...dominance of an emotionally congruent face. In the first experiment, participants heard music (happy, threatening, none) while viewing a positive or negative emotional face pitted against a neutral face or emotional faces pitted against each other. Several key findings emerged. As expected, emotional faces significantly dominated over neutral faces, irrespective of music. For emotional face pairings, negative faces were predominantly reported as initial percepts. Interestingly, this negativity bias was transient and did not persist for the duration of the trial. Rather, positive faces dominated perception throughout trials. Moreover, emotional music affected rivalry dynamics such that congruent music drove attention toward congruent emotional percepts and incongruent music suppressed incongruent percepts. In a second experiment with the same group of participants, we investigated whether explicit attention modulated binocular rivalry of emotional faces. We demonstrated that attention affected both initial and sustained percepts by suppressing automatic emotional biases and stabilizing attention-congruent expressions. Together, our results demonstrate the importance of investigating multisensory expression perception in transient and sustained contexts, the role of emotion as a mediator of sensory integration across perceptual modalities, and the influence of attention on emotional competition in binocular rivalry.
Color conveys critical information about the flavor of food and drink by providing clues as to edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published papers ...have investigated the influence of color on flavor perception in humans, surprisingly little research has considered how cognitive and contextual constraints may mediate color–flavor interactions. In this review, we argue that the discrepancies demonstrated in previously-published color–flavor studies may, at least in part, reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. We propose that color–flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but that the role of higher-level cognitive factors, such as expectations, must also be considered.
Neuroscience investigations are most often focused on the prediction of future perception or decisions based on prior brain states or stimulus presentations. However, the brain can also process ...information retroactively, such that later stimuli impact conscious percepts of the stimuli that have already occurred (called "postdiction"). Postdictive effects have thus far been mostly unimodal (such as apparent motion), and the models for postdiction have accordingly been limited to early sensory regions of one modality. We have discovered two related multimodal illusions in which audition instigates postdictive changes in visual perception. In the first illusion (called the "Illusory Audiovisual Rabbit"), the location of an illusory flash is influenced by an auditory beep-flash pair that follows the perceived illusory flash. In the second illusion (called the "Invisible Audiovisual Rabbit"), a beep-flash pair following a real flash suppresses the perception of the earlier flash. Thus, we showed experimentally that these two effects are influenced significantly by postdiction. The audiovisual rabbit illusions indicate that postdiction can bridge the senses, uncovering a relatively-neglected yet critical type of neural processing underlying perceptual awareness. Furthermore, these two new illusions broaden the Double Flash Illusion, in which a single real flash is doubled by two sounds. Whereas the double flash indicated that audition can create an illusory flash, these rabbit illusions expand audition's influence on vision to the suppression of a real flash and the relocation of an illusory flash. These new additions to auditory-visual interactions indicate a spatio-temporally fine-tuned coupling of the senses to generate perception.
•Shape-taste expectations elicited by pictures of mugs were examined.•The relevant research about crossmodal associations is highlighted and reviewed.•The width and height of the mugs was shown to be ...important.•Findings highlight the complex nature of shape-flavour interactions.
We report a study designed to investigate whether shape-taste crossmodal correspondences would influence consumers’ expectations concerning coffee. To that end, we conducted a cross-cultural online survey with respondents (N=309) from China, Colombia, and the United Kingdom (UK). The participants had to rate eight coffee mugs on eight scales by arranging the mugs within a 1000×250 pixel box, placing each mug so that its horizontal position matched how strongly they thought the mug matched the scale presented. Amongst other findings, the results revealed that (1) the coffee was expected to be more aromatic from narrower diameter mugs, (2) the coffee associated with shorter mugs was expected to be both more bitter and more intense, and (3) the coffee was expected to be sweeter from wider diameter mugs. An interesting cross-cultural finding was that participants from the UK expected the mugs to be hotter than participants from either China or Colombia. These results add to a large and growing body of research highlighting the associations between visual information and a product’s likely (or expected) sensory qualities. These findings may be useful to those preparing coffee as they suggest that coffee should be presented in certain mugs in order to convey a message that is congruent with the consumer’s expectations.
In this paper, we review the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans. Although a superficial reading of ...the literature on this topic would appear to give a somewhat mixed answer, we argue that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions. The first concerns the role that food coloring plays in the perception of the
intensity
of a particular flavor (e.g., strawberry, banana, etc.) or taste attribute (e.g., sweetness, saltiness, etc.). The second concerns the role that food coloring plays in the perception of flavor
identity
. The empirical evidence regarding the first question is currently rather ambiguous. While some researchers have reported a significant crossmodal effect of changing the intensity of a food or drink’s coloring on people’s judgments of taste or flavor intensity, many others have failed to demonstrate any such effect. By contrast, the research findings concerning the second question clearly support the view that people’s judgments of flavor identity are often affected by the changing of a food or drink’s color (be it appropriate, inappropriate, or absent). We discuss the possible mechanisms underlying these crossmodal effects and suggest some of the key directions for future research in order to move our understanding in this area forward.
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