Aiming to fill a }Freakonomics{-like space in understandings of human eating habits, this title applies science and statistics to draw out the remarkable from why we enjoy what we enjoy eating, and the processes of flavour perception that bring these distinctions about 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?
