Are you a sucker? Or do you Fletcherise? You’ve been eating food all your life but after this talk, you won’t think about chewing quite the same way again.

We think food is all about taste and we rarely notice its texture until something is wrong (soggy corn chip, anyone?) but texture makes taste. Texture dictates how we chew, and how we chew dictates how we perceive texture. Chefs were the first to catch on and now, with the big food companies following suit, pretty soon everyone is going to be playing with their food. There’s a lot more to it than just mastication…


Professor Bryony James, Deputy Dean of the Faculty of Engineering, is a materials engineer who has strayed from the true path of metals, plastics and ceramics and now studies food. She holds a Bachelor of Materials Science and Engineering at the University of Bath and a PhD in Materials Engineering at the University of Auckland.

She has developed an internationally-recognised research programme in the structure and properties of food, particularly what goes on when we chew.


8:00 PM @Vodka Room | 5 Rose Rd, Grey Lynn, Auckland 1021

* No age restrictions if accompanied by legal guardian

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