The sound of the taste of your coffee

The Edible Geography blog tells of an innovatively intense, focused approach to listening to people eat: …in a paper to be published in June 2013 in the journal Food Hydrocolloids, scientist George A. Van Aken of NIZO, a Dutch food research company, reveals a new method of measuring mouthfeel: the wonderfully named “acoustic tribology.” Van Aken took a tiny […]

An effect of colorful, carefully placed potato chips

Ig Nobel Prize winner Brian Wansink (honored in 2007 for exploring the seemingly boundless appetites of human beings, by feeding them with a self-refilling, bottomless bowl of soup) has conducted an experiment with potato chips. The Cornell Chronicle (with this photo taken by Robin Wishna) reports: red chips were interspersed at intervals designating one suggested serving […]

Potato chip authenticity in the USA

In America, potato chips carry more than grease and salt. They carry meaning. That’s the message carried by this new study: “Authenticity in America: Class Distinctions in Potato Chip Advertising,” Joshua Freedman and Dan Jurafsky [pictured here], Gastronomica, Vol. 11, No. 4 (Winter 2012), pp. 46-54.  The authors explain: “Our study uses the language of […]

Potato chip crispness experiment to be repeated

The perception-of-the-apparent-freshness-of-a-single-potato-chip-when-the-sound-of-that chip-being-chewed-is-electronicaly-modified experiment that resulted in the 2008 Ig Nobel Prize for nutrition will be repeated tomorrow, Sunday, May 3, 2009, on Italian television by Max Zampini, one of the Ig Nobel Prize-winning scientists, according to a May 2 report by Wall Street Italia: Ad aiutare i quattro conduttori ci saranno anche i ricercatori […]

Improbable Research