Abstract
Eating is one of the most sensory of all activities that we take part in. Apart from tasting, it involves both the food and the environment. The multitude of different sensory inputs (from the smell of the food and the colour of the plate, to the lighting in the room and the ambient sound-scape) all affect the way we think about and perceive our food [1]. Much like eating, listening is a fundamental part of most lives; and similar to the role of food, music can modulate our feelings, our mood, and our experiences in life. This demo explores the common link between these two phenomena, specifically the way in which what we taste can be influenced by what we listen to.
| Original language | English |
|---|---|
| Title of host publication | Proceedings of the 16th Sound and Music Computing Conference, SMC 2019 |
| Editors | Isabel Barbancho, Lorenzo J. Tardon, Alberto Peinado, Ana M. Barbancho |
| Number of pages | 2 |
| Publisher | CERN |
| Publication date | 2019 |
| Pages | 300-301 |
| ISBN (Electronic) | 9788409085187 |
| Publication status | Published - 2019 |
| Externally published | Yes |
| Event | 16th Sound and Music Computing Conference, SMC 2019 - Malaga, Spain Duration: 28 May 2019 → 31 May 2019 |
Conference
| Conference | 16th Sound and Music Computing Conference, SMC 2019 |
|---|---|
| Country/Territory | Spain |
| City | Malaga |
| Period | 28/05/2019 → 31/05/2019 |
| Sponsor | Andallucia Tech, Applied Sciences, an Open Access Journal by MDPI, et al., FAST, Universidad de Malaga (UMA), Vicerratorado de Investigacion y Transferencia |
| Series | Proceedings of the Sound and Music Computing Conferences |
|---|---|
| ISSN | 2518-3672 |
Bibliographical note
Funding Information:This work has been supported by the Dean’s start up grant, Faculty of Science and Technology, Aarhus University
Publisher Copyright:
Copyright: © 2019 Signe Lund Mathiesen et al. This is an open-access article distributed under the terms of the Creative Commons Attribution 3.0 Unported License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.