Gastrophysics: The New Science of Eating

ῲ recommended ↖ Gastrophysics: The New Science of Eating to read ῾ By Charles Spence ” ῲ recommended ↖ Gastrophysics: The New Science of Eating to read ῾ By Charles Spence ” A chatty whirl through the latest discoveries and their real world applications, roughly organized by the five senses and different dining situations, Mr Spences book is far from a systematic treatise on gastrophysics Wall St Journal A delicious explainer Real Simple Fascinating Spence considers everything from marketing and cognitive neuroscience to design and behavioral economics to get the scoop on how our brains process the food on our plate.PureWow Spence has a light touch and a knack for framing research questions in provocative headings What s the link, he asks, between the humble tomato and aircraft noise It s a question worth pondering should you have the dubious pleasure of being served an in flight meal, just as you ll learn here why the barista at Starbucks puts your name on the cup hint it s not really a memory aid for said barista A sharp, engaging education for food consumers and a font of ideas for restaurateurs and chefs as well KirkusIf 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 Dont Know About What Youre Eating What You Can Do About ItPopular 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 Mindand This Is Your Brain on MusicSpence allows people to appreciate the multisensory experience of eating The New Yorker Not many people are as ready to realize the importance of the senses as Charles Spence.Ferran Adri, El Bulli restaurant, Spain Cant fail to entertain, inform, and dazzle.Heston Blumenthal, The Fat Duck restaurant, UKA fascinating look at the science of food and how our perception is shaped by all our senses, not just taste Sunday Times UK Gastrophysics serves up a mind bending menu of fascinating insights Observer UKCharles Spence is the head of the Crossmodal Research Laboratory at the University of Oxford He has consulted for multinational companies including Toyota and ICI, advising on various aspects of multisensory design, packaging, and branding He has featured frequently in Time,The Wall Street Journal, The New Yorker, The Boston Globe, The Washington Post, Forbes, Barron s, and The Atlantic He is the co author, with Betina Piqueras Fiszman, of a college textbook, The Perfect Meal. 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    • Hardcover
    • Gastrophysics: The New Science of Eating
    • Charles Spence
    • English
    • 06 January 2016
    • 334 pages

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