Synopsis
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food
'Popular science at its best' - Daniel Levitin
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.
'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE
'His delight in weird food facts is infectious...fascinating' - James McConnachie, Sunday Times
'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' - Nick Curtis, Daily Telegraph
'Spence allows people to appreciate the multisensory experience of eating' - New Yorker
'The scientist changing the way we eat' - Guardian
"synopsis" may belong to another edition of this title.
About the Author
Professor Charles Spence is the world expert in multisensory perception and experience design, having spent over twenty years researching how people perceive the world around them at the Crossmodal Research Laboratory at Oxford University. He has consulted for many multinational companies, including Unilever, PepsiCo and Nestlé, advising on various aspects of multisensory design, packaging and branding.
From the Back Cover
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.
From the Inside Flap
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.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
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Gastrophysics: The New Science of Eating
Published by
Penguin Books Ltd, United Kingdom, London, 2018
ISBN 10: 0241977746
ISBN 13: 9780241977743
Used
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Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 'Popular science at its best' - Daniel Levitin 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. 'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE 'His delight in weird food facts is infectious.fascinating' - James McConnachie, Sunday Times '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' - Nick Curtis, Daily Telegraph 'Spence allows people to appreciate the multisensory experience of eating' - New Yorker 'The scientist changing the way we eat' - Guardian. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR009113729
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Gastrophysics (Paperback)
Published by
Penguin Books Ltd, London, 2018
ISBN 10: 0241977746
ISBN 13: 9780241977743
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Paperback. Condition: new. Paperback. Freakonomics for eating- a ground-breaking and tasty book by the world-leading expert in sensory scienceWhy 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780241977743
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Paperback. Condition: New. A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food'Popular science at its best' - Daniel Levitin 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.'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE'His delight in weird food facts is infectious.fascinating' - James McConnachie, Sunday Times'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' - Nick Curtis, Daily Telegraph'Spence allows people to appreciate the multisensory experience of eating' - New Yorker'The scientist changing the way we eat' - Guardian. Seller Inventory # LU-9780241977743
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