Form & Taste

Sensory Perception

3 articles

A glossy, vibrant red apple sits on a rustic wooden table, invitingly presented in soft, natural light.
Food

What is Multisensory Food Perception and Why Does It Matter?

A redder apple, even if not sweeter, tricks the brain into perceiving more calories and greater satisfaction.

Camille Rousseau·August 14, 2026
A chef in a test kitchen artfully plating a dish with molecular gastronomy elements, showcasing the intersection of science and culinary art.
Food

How Does the Science of Flavor Pairing Drive Culinary Innovation?

40% of participants in one study reported that a cherry-flavored beverage actually tasted of orange when it was inappropriately colored orange, according to food perception: taste, smell and flavour -

Camille Rousseau·August 12, 2026
Split image contrasting a scientific food pairing lab with a vibrant East Asian banquet table, illustrating science versus cultural approaches to flavor.
Food

Food and Wine Pairing Principles: Science vs. Culture

While a scientific model suggests that ingredients sharing flavor compounds taste better together, many East Asian cuisines deliberately avoid such pairings, creating delicious results through an oppo

Camille Rousseau·July 15, 2026