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Chef and kitchen philosopher Jozef Youssef and Oxford 'gastrophysicist' Professor Charles Spence want to know how colour, aroma, texture and even sound affect how you experience flavour - and they want to experiment on you. Do certain foods taste sweeter while stroking velvet? Will ‘sonic seasoning’ one day replace the salt cellar? As part of a four course lunch or an eight course tasting dinner at the Liverpool Street Andaz Hotel, your hosts will introduce you to some of the latest research on the subject.