Charles Spence is a Professor of Experimental Psychology at Oxford University. In his recently published book, “Gastrophysics: The New Science of Eating,” Spence explores the science behind a good meal: all the sounds, sights, and tastes that make us like what we’re eating and want to eat more.
At Appetite, we are interested in how the stories behind the food we eat impact our experience when eating it. Spence argues that creating robust memories of a meal is as important as the taste experience itself, and restaurants are increasingly turning to storytelling to do this.
While many modern restaurants use theatrical components to create narrative in their dining experience, at Nouri we incorporate more traditional storytelling. Our crossroads methodology produces well researched dishes whose stories we present as they are served, allowing our diners to connect to the dishes on a deeper level.