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  • Published: 16 July 2018
  • ISBN: 9780241977743
  • Imprint: Penguin General UK
  • Format: Paperback
  • Pages: 336
  • RRP: $22.99

Gastrophysics

The New Science Of Eating




Freakonomics for eating: a ground-breaking and tasty book by the world-leading expert in sensory science.

Why do we prefer to drink tomato juice on flights?Why do we eat less when food is served on red plates?Does the crunch really change the taste of crisps?In Gastrophysics pioneering researcher Professor Charles Spence explores the extraordinary, mind-bending science of food. Whether it's uncovering the importance of smell, sight, touch and sound to taste or why cutlery, company and background noise change our experience of eating, he shows us how neuroscience, psychology and design are changing not only what we put on our plates but also how we experience it.

  • Published: 16 July 2018
  • ISBN: 9780241977743
  • Imprint: Penguin General UK
  • Format: Paperback
  • Pages: 336
  • RRP: $22.99

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Praise for Gastrophysics

Startling, packed with solid research and written by one of the foremost experts in a fascinating field

Felicity Cloake, Literary Review

Gastrophysics is packed with tasty factual morsels that could be served up at dinner parties

Daily Telegraph

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

Fascinating. His delight in weird food facts is infectious

Sunday Times

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