Gastrophysics

Name: Gastrophysics
Brand: Penguin Random House NZ
SKU: 9780241977743
Price: 26.0 NZD
Availability: InStock

The New Science of Eating

By Charles Spence

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3.52

( 1,112 ratings, 148 reviews)

Summary

Gastrophysics by Charles Spence explores the science behind why we eat the way we do, delving into how everything from our environment to our emotions influences our perception of food. The book combines psychology, neuroscience, and the culinary arts to unravel the complexity of eating experiences. It's a fascinating look at the unseen forces that shape our tastes and dining habits.
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Format: Paperback / softback

$26⁰⁰

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~~$28⁰⁰~~

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Gastrophysics

$26⁰⁰

Elsewhere:

~~$28⁰⁰~~

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You may find this book fascinating if you are intrigued by the surprising sensory experiences involved in eating and how they influence our perception of taste. It will appeal to those interested in the science behind the multisensory dining experience and anyone curious about how psychology and neuroscience can transform our understanding of food and drink.

Gastrophysics

Description

Freakonomics for eating - a ground-breaking and tasty book by the world-leading expert in sensory science.

Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?

These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the 'off-the-plate' elements of a meal — the weight of cutlery, the placing on the plate, the background music, and much more.

Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Mealtimes will genuinely never be the same again.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Gastrophysics by Charles Spence is praised for being accessible, entertaining, and informative. It explores the science of food and how our perceptions are influenced by all the senses. Reviews highlight its engaging style, blending fascinating insights with practical facts that can enhance culinary experiences both in professional kitchens and at home. Spence's work is recognised for its potential to change the way we think about eating, offering a joyful exploration of the multisensory nature of taste and dining.

Book Details

INFORMATION

ISBN: 9780241977743

Publisher: Penguin Books Ltd

Format: Paperback / softback

Date Published: 03 May 2018

Country: United Kingdom

Imprint: Penguin Books Ltd

Audience: General / adult

DIMENSIONS

Spine width: 21.0mm

Width: 130.0mm

Height: 198.0mm

Weight: 271g

Pages: 336

Collections

Charles Spence Cook Books & Recipes Cooking & Food Education & Reference Non-Fiction Penguin Books Science & Nature

About the Author

Professor Charles Spence has spent the last two decades researching how people perceive the world around them at the Crossmodal Research Laboratory at Oxford University, earning him the international reputation as the expert in multisensory perception and experience design. He has popularized the term 'gastrophysics', and leads the field in this ground-breaking area of science that is rapidly transforming the way in which we all experience what we eat and drink. He has consulted for many multinational companies, including Unilever, PepsiCo, Diageo, Pernod Ricard, P&G, Nestle and Twinings, advising on various aspects of multisensory design, packaging, and branding, and has conducted research with a number of world-leading chefs, mixologists and baristas, including Heston Blumenthal and Ferran Adri . In 2008 he was awarded an Ig Nobel Prize for his ground-breaking work on the 'sonic crisp', demonstrating how a louder crunch makes a crisp seem fresher.

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