Gastrophysics: The New Science of Eating - Couverture souple

Spence, Charles

Couverture souple

ISBN 10 : 024127009X ISBN 13 : 9780241270097

Editeur : Viking, 2017

A propos du livre

Revue de presse

“A chatty whirl through the latest discoveries and their real-world applications, roughly organized by the five senses and different dining situations, Mr. Spence’s 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."—Kirkus 

“If 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 Don’t Know About What You’re Eating & What You Can Do About It

“Popular 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 Mind and This Is Your Brain on Music

“Spence 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 Adrià, El Bulli restaurant, Spain
 
“Can’t fail to entertain, inform, and dazzle.”—Heston Blumenthal, The Fat Duck restaurant, UK

“A 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 (UK)

 

Présentation de l'éditeur

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.

Détails de l'édition

• Éditeur: Viking
• Date d'édition: 2017
• ISBN 10: 024127009X
• ISBN 13: 9780241270097
• Reliure: Broché
• Langue: anglais
• Nombre de pages: 464