Gastrophysics

The New Science of Eating

Omschrijving

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. Why do we consume 35% more food when eating with one other person, and 75% 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 - the weight of cutlery, colour of the plate, background noise - and tap into its true potential. Whether dining alone or at a dinner party, in a restaurant or even in space, he reveals how to understand what we're tasting and influence what others experience - providing takeaways we can all savour.
€ 25,65
Paperback / softback
 
Gratis verzending vanaf
€ 19,95 binnen Nederland
Schrijver
Charles Spence
Titel
Gastrophysics
Uitgever
Penguin Books Ltd
Jaar
2017
Taal
Engels
Pagina's
464
Gewicht
517 gr
EAN
9780241270097
Afmetingen
233 x 153 x 32 mm
Bindwijze
Paperback / softback

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