Designing for Taste (02-26-24)
Spence continues to add to the body of research linking tastes experienced and information gathered using other sensory channels; it is likely that these associations can also inform responses that can be anticipated to additional sensory experiences. Spence reports that “people intuitively match roundness with sweetness, while picking angular forms to represent the other four basic tastes. . . . Roundness is also associated with and tends to accentuate, creaminess. . . . sourness and spiciness are both associated with angularity. . . .