Gastrophysics

Gastrophysics : The New Science of Eating

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Description

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.show more

Product details

  • Paperback | 464 pages
  • 153 x 234 x 28mm | 514g
  • Penguin Books Ltd
  • VIKING
  • London, United Kingdom
  • English
  • 024127009X
  • 9780241270097
  • 130,979

About Charles Spence

Professor Charles Spence has spent the last two decades researching how people perceive the world around them, 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.As head of the Crossmodal Research Laboratory at Oxford University, Professor Spence studies how our brains process and integrate the information from each of our senses to form the extraordinarily rich multisensory experiences that fill our daily lives. 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 Adria.He has been profiled in publications including the Guardian, the Financial Times and the New Yorker, interviewed on flagship news programmes across the media, is a regular on BBC Radio 4's The Kitchen Cabinet, and his research has been covered by publications from the Economist and the New Scientist to Glamour and In Style. 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.His last book, The Perfect Meal (written together with Betina Piqueras-Fiszman), won the 2015 Popular Science Prose Award. This is his first trade book.show more

Review quote

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 -- Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music' Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons -- Heston Blumenthal, OBE 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 -- Nick Curtis * Daily Telegraph * His delight in weird food facts is infectious...fascinating -- James McConnachie * Sunday Times * Spence allows people to appreciate the multisensory experience of eating * The New Yorker * The scientist changing the way we eat * Guardian * Not many people are as ready to realize the importance of the senses as Charles Spence -- Ferran Adria, El Bulli restaurant, Spain Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative -- Melanie Reid * Times * A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste * Sunday Times * 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 -- Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don't Know About What You're Eating & What You Can Do About It' Wonderfully curious and thought-provoking . . . brilliant -- Bee Wilson * Guardian * Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights -- Nicola Davis * Observer * Revealing, very interesting and well worth understanding . . . highly enlightening -- Rose Prince * Spectator * 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 -- Julia Platt Leonard * Independent * It can't fail to entertain, inform and ultimately dazzle -- Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Mealshow more