The Science of FlavourBring your cooking to life with food scientist Dr Stuart Farrimond's expertise on the science of flavour They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere down to the background music influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome it is flavour that brings food into full technicolour life. Yet it's not always