The Concordat has been in place since 2008, and after much consultation it has been reviewed earlier this year. You may be aware of the Concordat to Support the Career Development of Researchers; AHRC is a signatory through RCUK & the Concordat has been reviewed and a further consultation on the review recommendations has been issued. The consultation closes at noon on 7th January 2019. For more information please click here.
Cancer treatment can alter and change your sense of taste and strip away the joys of comfort eating. Ryan Riley and Professor Barry Smith have worked together to create a menu that is not only delicious but also suitable for cancer patients and their changing taste buds.
To read the full article please click here.
Professor Barry Smith, director of the Institute of Philosophy and founder of the Centre for the Study of the Senses, also features in this Guardian and Observer Food Monthly article about cookery classes for people living with cancer, and are suffering a dramatic change in their sense of taste.
The Institute of Philosophy’s event at Tate is highlighted in this month’s The Psychologist; the article is entitled ‘Art & Science Illuminating Each Other’.
‘Self-impressions’ at Tate event organised by The Institute of Philosophy and the Warburg Institute, was also highlighted in the Jersey Evening Post. The unique public engagement event was curated by philosophers and neuroscientists who invited visitors to take part in a range of hands-on experiments to learn about their ‘sense of self, and how it is constantly being modelled and reproduced.’
You can get a taste of the event in all its glory here:
Professor Barry Smith explains to the Daily Mail “The environment of an aircraft is about the most hostile to having a good dining experience that you could imagine.”
Click here to read the full article.
Meanwhile, Professor Smith’s theory that tomato juice is one of the taste flavours that can be savoured during a flight is quoted in a Mail Online report on United Airlines’ decision to stop serving tomato juice on its flights. The story also features in Celebrity Rave and the African Seer. He goes on to explain in Shortlist that cabin pressure mutes our senses, but umami, a key component of tomato juice, is immune to the effect therefore a Bloody Mary is the ideal mile-high cocktail.
Professor Barry Smith enlightens us with the use and misuse of language on BBC Radio 4’s Word of Mouth programme.
Research by Dr Merle Fairhurst-Menuhin and our Institute of Phi colleagues is highlighted in the Psychology Today article, How to make food sweeter without adding any sugar. The story refers to experiments the post-doctoral research fellow has conducted, which found that participants perceived a vegetable appetiser served on a round plate as 17 per cent sweeter than when served on a square plate.
Professor Barry Smith appears on TEDx Talk in Oxford !
Please check out the video on YouTube which tackles the many roles smell plays in our conscious lives.
Professor Barry Smith’s contribution to the ‘Brain and Wine’ conference held in Barcelona has been covered by a range of Spanish language publications including: Tecnovino; ABC; Vineteur; Foods&Wines from Spain; Grupo Gourmet; Diario de Cuyo; El Mon; Bodega Canaria; Diario de Gastronomía; Comenge; and Wine Style Travel. Barry Smith founder of the Centre for the Study of the Senses, joined other sensory scientists at the event organised by the El Bulli Foundation. While in Barcelona he also talked about ‘Brains and Bodies that Think, Feel, Perceive and Act’, at an event held by the European Union-funded The Human Brain Project. Meanwhile, in The Journal.ie podcast he explains how you can trick your taste buds with music.
School of Advanced Study honorary degree recipient Heston Blumenthal, is to open his first restaurant in Dubai, on the crescent of Palm Jumeirah in 2019! This is highlighted in The National. Awarded in 2013, his science doctorate recognised his pioneering research and work with Institute of Philosophy’s Centre for the Study of the Senses.