Cookies on this website
We use cookies to ensure that we give you the best experience on our website. If you click 'Continue' we'll assume that you are happy to receive all cookies and you won't see this message again. Click 'Find out more' for information on how to change your cookie settings.
None

It was Apicius, the Roman gourmand, who came up with the line that “the first taste is with the eyes”. The latest research from the emerging field of gastrophysics shows that he was absolutely right. Our brains evolved to help us find food – and making food look more visually appealing can prime expectations and therefore enhance the taste.

Read the full article on The Conversation website, written by Professor Charles Spence, Department of Experimental Psychology.  

Oxford is a subscribing member of The ConversationFind out how you can write for The Conversation.

Similar stories

Drug could help diabetic hearts recover after heart attack - Oxford research

Researchers at the University of Oxford have identified a drug that could ultimately help improve heart function in people with diabetes who have heart attacks.

Largest ever global study of tuberculosis identifies genetic causes of drug resistance

Using cutting-edge genomic sequencing techniques, researchers at the University of Oxford have identified almost all the genomic variation that gives people resistance to 13 of the most common tuberculosis (TB) drug treatments.

Researchers set out steps to address mental health effects of the pandemic on young people

Researchers have outlined 14 steps that schools, mental health services and policymakers can take to help children and young people whose mental health has been affected by the COVID-19 pandemic.

Anti-cancer drug derived from fungus shows promise in clinical trials

A new industry-academic partnership between the University of Oxford and biopharmaceutical company NuCana as found that chemotherapy drug NUC-7738, derived from a Himalayan fungus, has 40 times greater potency for killing cancer cells than its parent compound.

No benefit of convalescent plasma for critically ill COVID-19 patients

A large study of over 2000 COVID-19 patients has found that giving critically ill patients blood plasma from recovered COVID-19 patients did not significantly reduce deaths, or the need for intensive care support such as being put on a ventilator machine.

Increased infectiousness of coronavirus variants explained

Researchers from the Universities of Oxford and Dundee have made a discovery that helps explain why variations in the virus causes COVID-19 to spread so rapidly.