GastrophysicsGastrophysics
the New Science of Eating
Title rated 3.65 out of 5 stars, based on 13 ratings(13 ratings)
Book, 2017
Current format, Book, 2017, , Available .Book, 2017
Current format, Book, 2017, , Available . Offered in 0 more formatsThe 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--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 "off the plate" elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we're 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. 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.
Title availability
About
Subject and genre
Details
Publication
- [New York] : Viking, [2017]
Opinion
More from the community
Community lists featuring this title
There are no community lists featuring this title
Community contributions
Community quotations are the opinions of contributing users. These quotations do not represent the opinions of Vancouver Public Library.
There are no quotations from this title
Community quotations are the opinions of contributing users. These quotations do not represent the opinions of Vancouver Public Library.
There are no quotations from this title
From the community