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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 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.

  • 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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