Click the image above for the fourth installment, and best yet, in a series of short posts on Smithsonian’s website, discussing the relationship between food and sound:

The sound of food matters. So does the sound of the packaging and the atmospheric sounds we hear when we’re eating. We’re all synesthesiates when we sit down to dinner.

Anne-Sylvie Crisinel, a graduate student who works in the Crossmodal Research Laboratory at Oxford University, had volunteers match wines, milk and other foods with particular musical notes. A sweet-tasting dessert or something like lemon juice tended to be matched with a higher-pitched notes, whereas something savory or something with umami tended to be matched with brassy, low-pitched sound.