Potato Fact #237

In 2008, Charles Spense and Massimiliano Zampini were awarded the Ig Nobel Prize in nutrition for their study “The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips.” Results: amplyifying higher frequency munching sounds (2 kHz-20 kHz) makes the chips taste fresher and crisper.