Gastrophysics

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'

Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons

Heston Blumenthal, OBE

His delight in weird food facts is infectious...fascinating

James McConnachie, Sunday Times

Spence allows people to appreciate the multisensory experience of eating

The New Yorker

The scientist changing the way we eat

Guardian

Not many people are as ready to realize the importance of the senses as Charles Spence

Ferran Adria, El Bulli restaurant, Spain

Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative

Melanie Reid, Times

A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste

Sunday Times

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'

Wonderfully curious and thought-provoking . . . brilliant

Bee Wilson, Guardian

Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights

Nicola Davis, Observer

This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious

Nick Curtis, Daily Telegraph

Revealing, very interesting and well worth understanding . . . highly enlightening

Rose Prince, Spectator

Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought

Julia Platt Leonard, Independent

A chatty whirl through the latest discoveries and their real-world applications

Rachel Laudan, Wall Street Journal

I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered.

Sean S. Reiter, Chief Synthesist, Sean Reiter Consulting

It can't fail to entertain, inform and ultimately dazzle

Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal