Traditionally, architectural practice has been dominated by the eye/sight. In recent decades,
though, architects and designers have increasingly started to consider the other senses …

Although synesthesia has been known about for 200 years, it is only in the past decade or
so that substantial progress has been made in studying it empirically and in understanding …

Humans live in a perceptual world. All of humanity's accomplishments, from agriculture to
space travel, depend on us being able to interact with the world through seeing, feeling …

Food product-extrinsic sounds (ie, those auditory stimuli that are not linked directly to a food
or beverage product, or its packaging) have been shown to exert a significant influence over …

Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

Packaging plays an important role on attracting the consumers' attention and creating
hedonic and sensory expectations, which may affect actual product experience. The present …

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …

There has been a rapid growth of interest amongst researchers in the cross-modal
correspondences in recent years. In part, this has resulted from the emerging realization of …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

There has long been interest in the nature of the relationship (s) between hue and pitch or,
in other words, between colour and musical/pure tones, stretching back at least as far as …