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Charles Spence

As seen in: Color Research & Application, Daily Mail, Irish Daily Mail, Nature, The Guardian, Wiley, Wiley Online Library, Memory Studies, ScienceDirect, WIRED (UK) and
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Articles

Culture-based metaphorical temperature affects food choices: Chinese consumers choose foods based on their hot-cold nature

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By Yinqiang Yu, Lei Zheng, Chengkun Liu, Chitin Hon, Jinfa Liu, Charles Spence, Siqing Peng
| Nature Verified
Abstract The effects of both food temperature and ambient temperature have recently been studied in the context of food marketing and decision-making. However, despite the dominant role of culture-based metaphorical temperature, a characteristic rooted in traditional food culture, in shaping food preferences in many regions (e.g., Southeast Asia), its impact has been overlooked in previous research.
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Cross-Modal Orchestration - Culinary Creativity Before The Plate

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By Marc Stierand, Charles Spence
| HospitalityNet
The article argues that culinary creativity occurs through cross-modal sensory alignment before food arrives, rather than through constant dish innovation on the plate. By Marc Stierand and Charles Spence Culinary creativity begins before the plate arrives on the restaurant table. Discover how cross-modal orchestration shapes taste through sensory alignment and perception. Culinary creativity is often judged by the originality and technique on the plate.
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Charles Spence | Hospitality Net

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By Charles Spence
| HospitalityNet
Full Professor of Experiential Psychology at The University of Oxford
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