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Gastrophysics : the new science of eating
Gastrophysics : the new science of eating
Spence, Charles2017
Books, Manuscripts
FOOD & SOCIETY. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food. 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 colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more.
Main title:
Gastrophysics : the new science of eating / Professor Charles Spence ; foreword by Heston Blumenthal.
Spence, Charles, authorBlumenthal, Heston, writer of foreword
London : Viking, 2017.©2017.
xxvii, 430 pages : illustrations ; 23 cm.
Formerly CIP. UkIncludes bibliographical references (pages 267-413) and index.
Machine generated contents note: 1.Taste -- 2.Smell -- 3.Sight -- 4.Sound -- 5.Touch -- 6.The Atmospheric Meal -- 7.Social Dining -- 8.Airline Food -- 9.The Meal Remembered -- 10.The Personalized Meal -- 11.The Experiential Meal -- 12.Digital Dining -- 13.Back to the Futurists.
Dewey class:
LC class:
LocationCollectionCall numberStatus/Desc
Hampton LibraryHealth and Wellbeing641.013 SPEAvailable