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Gastrophysics
The New Science of Eating
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Check link for latest rating. ( 1,112 ratings, 148 reviews)
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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
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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