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.
“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”
“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”