Fig. 5

a Salty, bitter, sour, and sweet, the amuse bouches served at Synaesthesia by Kitchen Theory (see https://kitchen-theory.com/). The spoons are brought to the table in a random arrangement, and it is the diner’s job to sort the tastes by means of colour. The spoons in the figure have been arranged in the intended order as implied by the name (from left to right). This dish was inspired by the latest cross-cultural research demonstrating the robust crossmodal correspondences that exist between colour and taste (see [71]). These stimuli were shown to the participants in the offline study. b Results of the offline study in which 69 participants viewed the amuse bouche shown in a and had to try and match the appropriate taste with the matching coloured spoon. c Simplified amuse bouches (garnish removed). These stimuli were shown online to the participants in the online study. d Results of the online study in which participants viewed the amuse bouche shown in c online and had to try and match the appropriate taste with the matching coloured spoon