Potato chips with a loud crunch taste better and so do Bloody Marys when consumed on a plane.
There is so much more to what we eat and why we eat than just what's on the plate. There are some strange ways perception plays a part in the way food tastes. The size and colour of plates, the weight of cutlery and who we eat with are all ingredients that make meals memorable.
Oxford professor Charles Spence explains how our senses join together for a perfect meal that cannot just be found in the pages of a cookbook. His new book is called Gastrophysics: The New Science of Eating