Read an interview with Professor Charles Spence from the University of Oxford. In it, he explains why dedicated chefs should also take an interest in sound and acoustics. - And learn how food critics also consider sound levels when reviewing the restaurants they visit.
In our new theme we also look at the story about NOMA's pop up restaurant in Australia and present a number of restaurants that use acoustic ceilings to create the best possible environments for their guests.
Read the entire theme about acoustics in restaurants.