Gastrophysics: The New Science of Eating Read Online Free - The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating and want to eat more.
Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?
The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.
The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the off the plate elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we re 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.
This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way."
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May 31, 2017
"The food here is terrible and in such small portions!", angrily observed Woody Allen. The facts about how we consume food and what influences us are in terribly small portions as well, I would add.
Enter professor Charles Spence, who backs up every statement with 150-page notes and guides us thro...
June 15, 2017
---- Disclosure: I received this book for free from Goodreads. ----
This book is sold on a lie. There is no new information in here, and this is not a new area of science. Everything in here is known by dietitians, people who study food and all that relates to it. As you might imagine, that encom...
November 15, 2017
I was halfway into this when I realized that its intended audiences is chefs and restauranteurs, as much or more than the general reader-eater, and Spence is sharing all kinds of behavioral tricks learned from gastronomics research on how to enhance a dining experience (and not necessarily about...
May 30, 2017
Consider this a 101 level, not for those looking for a deep dive into the science at play. As an American reader I sometimes felt a disconect with UK eating culture, which is the trough touchstone Spence uses, although other cultures are used often. I also had to question the author's cultual bia...
March 28, 2017
Fun popular science about the research which measures how the way an item is described on a menu affects how someone tastes it, how the design of glassware helps craft beer, the neuroscience of dining with groups of people and why an ice cream company had their wrappers scented chocolate (because...
September 22, 2017
Too extreme for me to swallow!
If this description of a Futurist meal appeals to you (on any level) you might like this book:
"Pieces of olive, fennel, and kumquat are eaten with the right hand while the left hand caresses various swatches of sandpaper, velvet, and silk. At the same time, the diner...
June 01, 2017
I won this book in a Goodreads Giveaway.
This was a pretty interesting book. Ever wonder why different experiences at restaurants make you wanna go back and some make you never come back. Things like how the shape of plates or their tint affect the experience. Why airline food tastes less than fab...
July 17, 2017
3.5/5. A reasonably good overview on the research in this field. The main argument in the book is pretty light and unsurprising: the science of flavour and manipulation of dining circumstances will increase in the next few years. Well, that's not very astonishing.
I (a philosopher specializing in...
July 17, 2017
I won an ARC of this book in a goodreads drawing.
Great book that tells us just how much goes into the sense of taste. All of your senses, even ones you may think you have go into how a food will taste once it gets into your mouth. Your utensils, your plate, the music, the light, all go into it.
July 15, 2017
Early on, the author states that if you envision two opposing poles, gastrophysics is at one end while a more farm-to-table approach is at the other. I must be firmly entrenched in the latter because most of this seemed like pretentious garbage to me. As much as I enjoyed his summaries of the sci...