Gastrophysics: The New Science of Eating

Gastrophysics: The New Science of Eating

by Charles Spence

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Overview

Gastrophysics: The New Science of Eating by Charles Spence

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.

Why do we consume 35 percent more food when eating with one other person, and 75 percent 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 experiencehow 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.

Product Details

ISBN-13: 9780735223479
Publisher: Penguin Publishing Group
Publication date: 07/03/2018
Pages: 336
Sales rank: 469,105
Product dimensions: 5.50(w) x 8.30(h) x 0.70(d)

About the Author

Charles 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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1. Taste
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Excerpted from "Gastrophysics"
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Copyright © 2017 Charles Spence.
Excerpted by permission of Penguin Publishing Group.
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Table of Contents

Acknowledgments ix

Foreword xi

Amuse Bouche xiii

1 Taste 1

2 Smell 21

3 Sight 39

4 Sound 66

5 Touch 88

6 The Atmospheric Meal 110

7 Social Dining 130

8 Airline Food 146

9 The Meal Remembered 160

10 The Personalized Meal 177

11 The Experiential Meal 200

12 Digital Dining 219

13 Back to the Futurists 244

Notes 267

Bibliography and Related Readings 283

Illustration Credits 293

Index 297

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