Conf\u00e9rence publique
16 octobre 2015 de 18h \u00e0 20h<\/p>\n
Qu\u2019est-ce que le repas parfait? Chacun se rappelle d\u2019au moins un repas particuli\u00e8rement m\u00e9morable. Pour certains, c\u2019est peut-\u00eatre quelque chose d\u2019aussi simple qu\u2019un pique-nique dans un champ ou un poisson-frites au bord de la mer. Pour d\u2019autres, c\u2019est peut-\u00eatre l\u2019exp\u00e9rience d\u2019aller une fois dans sa vie dans l\u2019un des meilleurs restaurants Michelin au monde. Quels qu\u2019en soient les d\u00e9tails, une exp\u00e9rience aussi exceptionnelle ne tient pas uniquement \u00e0 la nourriture. Dans cette conf\u00e9rence, je soutiendrai que, bien au-del\u00e0 de ce que l\u2019on croit normalement, une exp\u00e9rience gastronomique hors du commun d\u00e9pend davantage de tout \u00able reste \u00bb. L\u2019exp\u00e9rience est influenc\u00e9e par des facteurs allant de notre humeur \u00e0 la pr\u00e9sence de nos convives, de l\u2019environnement sensoriel dans lequel nous mangeons et buvons jusqu\u2019\u00e0 la pr\u00e9sentation des assiettes, du service de table et des couverts.<\/p>\n
Je donnerai un aper\u00e7u de recherches \u00e9mergentes en gastrophysique qui tentent de cerner l\u2019importance de ces diff\u00e9rents facteurs dans notre perception et notre appr\u00e9ciation de ce que nous mangeons.<\/p>\n
Je pr\u00e9senterai des exemples r\u00e9cents et saisissants de collaborations dynamiques entre chefs, concepteurs.trices et scientifiques dans le domaine du sensoriel qui ont men\u00e9 une pl\u00e9thore d\u2019exp\u00e9riences gastronomiques immersives, exp\u00e9rientielles (possiblement exp\u00e9rimentales) et ind\u00e9niablement multisensorielles. Finalement, je d\u00e9montrerai en quoi la qu\u00eate du repas parfait aurait le potentiel de favoriser des interventions pour aborder, m\u00eame modestement, la crise de l\u2019ob\u00e9sit\u00e9 croissante. Je soulignerai aussi en quoi cette qu\u00eate contribue \u00e0 produire une r\u00e9flexion qui nous convaincra peut-\u00eatre, d\u2019adopter dans les d\u00e9cennies \u00e0 venir, une alimentation plus durable \u00e0 base d\u2019insectes\u2026<\/p>\n
Pendant cette conf\u00e9rence, le public aura l\u2019occasion de go\u00fbter \u00e0 une s\u00e9lection d\u2019aliments hors du commun.<\/p>\n
\u00ab Au moins une fois dans la vie de tout \u00eatre humain, qu\u2019il soit une brute ou une jonquille fr\u00e9missante, arrive un moment de satisfaction gastronomique totale. Il s\u2019agit, j\u2019en suis convaincue, autant d\u2019une question qui rel\u00e8ve de l\u2019esprit que du corps. Tout est parfait; rien n\u2019est discordant. Il existe une sorte d\u2019harmonie o\u00f9 chaque sensation, o\u00f9 chaque \u00e9motion se fond dans un accord de bien-\u00eatre. \u00bb <\/em><\/p>\n \u2013 M.F.K. Fisher, \u00ab The Pale Yellow Glove \u00bb (traduction libre) <\/p>\n 1515 Sainte-Catherine Ouest <\/p>\n Public Seminar in English In this seminar presentation, I want to highlight the exciting new field of research that goes by the name of neuroscience-inspired multisensory design. This approach to design is built on the latest insights emerging from the field of cognitive neuroscience concerning the multisensory nature of human perception. That research is increasingly showing just how interconnected our senses really are. What this means, in practice, is that changing what something looks like can change what it feels like; it can also help to explain why adding a certain fragrance to a piece of clothing can make it appear whiter, or seem softer.<\/p>\n After summarizing some of the surprising ways in which the senses interact, I will go on to illustrate with a number of case studies how the neuroscience-inspired approach to design can, and in some cases already is, being used to improve the design of everything from the food we eat to the environments in which we live. I will go on to summarize some studies carried out at the Crossmodal Research Laboratory in Oxford concerning the multisensory approach to fashion design, detailing work on enhancing the appeal of Augmented Reality clothing displays. I will also summarize the results of the Lab\u2019s research into how changing the sound of items from fabrics to high heels can dramatically change our experience of what we are wearing\/evaluating. I will conclude by surveying some recent trends in the multisensory approach to the design of public space from retail to restaurant.<\/p>\n Concordia University <\/p>\n Public Seminar in English \u201cAre lemons fast or slow?\u201d; \u201cIs carbonated water round or angular?\u201d; Most people agree on their answers to these questions. These are examples of correspondences, that is, the tendency for a feature in one sensory modality, either physically present or merely imagined, to be matched (or associated) with a feature, either physically present or merely imagined, in another modality. Crossmodal correspondences appear to exist between all pairings of senses, and have been shown to affect everything from people\u2019s speeded responses to their performance in unspeeded psychophysical tasks. While some correspondences are culture-specific (e.g., the correspondence between angularity and bitterness), others are likely to be universal (e.g., the correspondence between auditory pitch and visual or haptic size). Intriguingly, some animals, such as chimpanzees, as well as young infants, appear to be especially sensitive to certain crossmodal correspondences. In this talk, I will discuss a number of the explanations that have been put forward to account for the existence of crossmodal correspondences. I will also examine the relationship between crossmodal correspondences and sound symbolism, and tackle the thorny question of whether crossmodal correspondences should be thought of as a kind of synaesthesia that is common to us all. Finally, I will invite the audience to ponder the implications of this experimental research for our understanding of synaesthesia in the arts (e.g. Baudelaire\u2019s poem \u201cCorrespondences,\u201d or the paintings of Francis Bacon, Wassily Kandinsky, or possibly even those of Arthur Dove).<\/p>\n Concordia University Professor Charles Spence heads Oxford University\u2019s Crossmodal Research Laboratory. His interests lie in trying to apply the latest insights concerning the multisensory nature of human perception to the real world, in everything from the design of food and packaging, to car warning signals and handheld technologies. He has worked with a number of the world\u2019s top chefs, including Heston Blumenthal (The Fat Duck) and Ferran Adri\u00e1\u2019s research kitchen at Rosales, Spain. Currently he is collaborating with the next generation of modernist chefs, with molecular mixologists, chocolatiers, culinary artists, designers, and composers on multisensory experience design.<\/p>\n Much of Prof. Spence\u2019s research lies at the interface of modernist cuisine and commercial food and beverage design. Over the years, he has worked with many of the world\u2019s largest food and beverage companies\/brands, including PepsiCo, Unilever, Diageo, Pernod Ricard, McDonald\u2019s, Starbucks, Twinings, Molson Coors, Unilever, Mars, and Neal\u2019s Yard Dairy.<\/p>\n Prof. Spence is an expert in the field of multisensory perception and neuroscience-inspired design. Over the last decade, he has published more than 600 articles as well as authoring and editing 8 books, including the The perfect meal, together with Betina Piqueras-Fiszman in 2014. He directs the Crossmodal Research Laboratory at Oxford University\u2019s Department of Experimental Psychology, and has been awarded a number of national and international prizes for his research. Prof. Spence is a passionate advocate of the application of the latest insights from experimental psychology and cognitive neuroscience to the design of better-tasting, more stimulating, more memorable, and healthier food and drink experiences \u2013 an approach that comes under the banner of gastrophysics.<\/p>\n <\/p>\n
<\/div>\n
Amphith\u00e9\u00e2tre York
EV 1.605\/1.615<\/p>\n
<\/p>\nNeuroscience-Inspired Multisensory Design<\/h5>\n
Friday, October 16, 2015, from 1-2:30pm<\/p>\n
1515 Sainte-Catherine West
EV 11.705<\/p>\n
<\/p>\nCrossmodal Correspondences and the Aesthetic Imagination<\/h5>\n
Saturday, October 17, 2015, from 11:00-12:30<\/p>\n
1515 Sainte Catherine West
EV 11.705<\/p>\nBiography<\/h5>\n
\nT\u00e9l\u00e9chargements <\/h4>\n