Restaurants and food manufacturers are tapping into all five senses to influence the flavor of food by changing the color, shape and texture of packaging and presentation and experimenting with different sounds played while eating and drinking, part of a new discipline called neurogastronomy.
"Neurogastronomy is based on the realization that everything we eat or drink is processed by our senses," says researcher Charles Spence. "We see it, we hear it, we smell it, we taste it, we feel it. All those senses come together."

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