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Gastrophysics de Charles Spence

Gastrophysics

Autor Charles Spence
en Limba Engleză Paperback
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating--and want to eat more.

Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?

The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience--how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.

The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we're 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.

This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

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Specificații

ISBN-13: 9780735223479
ISBN-10: 0735223475
Pagini: 336
Greutate: 0.32 kg

Notă biografică

Charles Spence is the head of the Crossmodal Research Laboratory at the University of Oxford. He has consulted for multinational companies including Toyota and ICI, advising on various aspects of multisensory design, packaging, and branding. He has featured frequently in Time, The Wall Street Journal, The New Yorker, The Boston Globe, The Washington Post, Forbes, Barron's, and The Atlantic. He is the co-author, with Betina Piqueras-Fiszman, of a college textbook, The Perfect Meal.

Recenzii

It can't fail to entertain, inform and ultimately dazzle


His delight in weird food facts is infectious...fascinating
Not many people are as ready to realize the importance of the senses as Charles Spence
Popular science at its best. Insightful, entertainingly written and peppered throughout with facts you can use in the kitchen, in the classroom, or in the pub
This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious
Spence allows people to appreciate the multisensory experience of eating
The scientist changing the way we eat
Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative
A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste
If simply changing the name of a dish on a menu or the color of the plate on which it is served can dramatically alter our perception of taste and food quality, then everyone in the restaurant industry needs to read this and take a deeper look at the scientific secrets Professor Spence reveals in Gastrophysics
Wonderfully curious and thought-provoking . . . brilliant
Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights
Revealing, very interesting and well worth understanding . . . highly enlightening
Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought
A chatty whirl through the latest discoveries and their real-world applications
I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered.