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I have just returned with a team of scientists from six weeks at sea conducting research in the Great Pacific Garbage Patch — one of five major garbage patches drifting in the oceans north and south of the equator at the latitude of our great terrestrial deserts. Although it was my 10th voyage to the area, I was utterly shocked to see the enormous increase in the quantity of plastic waste since my last trip in 2009. Plastics of every description, from toothbrushes to tires to unidentifiable fragments too numerous to count floated past our marine research vessel Alguita for hundreds of miles without end. We even came upon a floating island bolstered by dozens of plastic buoys used in oyster aquaculture that had solid areas you could walk on.

Along the way, Spence has found that a strawberry-flavored mousse tastes ten per cent sweeter when served from a white container rather than a black one; that coffee tastes nearly twice as intense but only two-thirds as sweet when it is drunk from a white mug rather than a clear glass one; that adding two and a half ounces to the weight of a plastic yogurt container makes the yogurt seem about twenty-five per cent more filling, and that bittersweet toffee tastes ten per cent more bitter if it is eaten while you’re listening to low-pitched music. This year alone, Spence has submitted papers showing that a cookie seems harder and crunchier when served from a surface that has been sandpapered to a rough finish, and that Colombian and British shoppers are twice as willing to choose a juice whose label features a concave, smile-like line rather than a convex, frown-like one.

We are accustomed to thinking of food and its packaging as distinct phenomena, but to a brain seeking flavor they seem to be one and the same.

The Karolinska Institute (KI) in Stockholm is ending its association with acclaimed but controversial surgeon Paolo Macchiarini, who pioneered transplants of artificial windpipes but has been accused of ethical breaches in his work.