Synaesthetic Thinking: The Integration of the Senses for Design
Every one of us matches the senses in surprising ways. Most people think, for example, that lemons are fast, not slow, that carbonation and bitterness are angular, while sweetness is most definitely round. Research has shown that people will associate sour tastes with higher pitched sounds, bitterness with lower pitch. Understanding how the brain is constantly integrating information from different senses to create the perception of reality can inspire real world design across disciplines. Just think of why we like art, or how music can influence the way you experience a glass of wine, or the way you can communicate information about taste/flavour by using visual features, or how multisensory designed atmospheres can influence human behaviour. This universal synaesthesia opens up a world of exciting possibilities in the field of experience design.
This event, run by the Experiential Society (a platform for discussion and research on multisensory experience design), will include short talks by RTS investigators Charles Spence and Ophelia Deroy, and AHRC Leadership Fellow Barry Smith, as well as participatory experiences.
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