Why is ham pink, sliced bread white and cola black? Our food preferences don't just depend on our taste buds: they are shaped by our habits, our culture, marketing... and by numerous cognitive biases. Colour, smell, texture, soundscape and even the person we eat with can influence our perception of taste.
In this participatory workshop, you'll be invited to try out these influences for yourselves. In teams, you will taste the same foods in different contexts: with your eyes closed, with misleading expectations or in a particular atmosphere. Your impressions will then be compared to reveal how our perceptions can be manipulated.
Together, we will analyse these 'cognitive recipes' and the effects of bias on our sensations. The workshop will conclude with the collective creation of a book of extra-recipes: deceptive recipes that show how to play with our perceptions!
Date
| On Wednesday 17 June 2026 | |
| Wednesday | Open from 14h to 16h |
Prices
- Free for all
