Gastrophysics: The New Science of Eating

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Gastrophysics: The New Science of Eating

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eatingâ€”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 experienceâ€”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 â€œoff the plateâ€ elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether weâ€™re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what weâ€™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.

Country	USA
Author	Charles Spence
Binding	Kindle Edition
EISBN	9780735223486
Format	Kindle eBook
Label	Viking
Manufacturer	Viking
NumberOfPages	336
PublicationDate	2017-06-20
Publisher	Viking
ReleaseDate	2017-06-20
Studio	Viking

Gastrophysics: The New Science of Eating

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