Gastrophysics by Charles Spence
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.
Prof. Charles Spence is a University of Oxford experimental psychologist. He is the director of the Future of Food Research group as well as the head of the Crossmodal Research group, which focuses on the integration of information from many sensory modalities. He also teaches Experimental Psychology to Somerville College undergraduates. He currently works as a consultant for a number of international corporations, advising on multimodal design issues. He has also worked on human-computer interaction difficulties on the European Space Shuttle's Crew Work Station, and is currently working on challenges related to the design of foods that stimulate the senses to the maximum, as well as the effect of the indoor environment on mood, well-being, and performance.
Throughout the previous ten years, Charles has published more than 200 publications in prestigious scientific journals. He has received the distinguished Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany, as well as the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, honoring him as the young European Cognitive Psychologist of the Year, and the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year.
| SKU | Unavailable |
| ISBN 13 | 9780735223479 |
| ISBN 10 | 0735223475 |
| Title | Gastrophysics |
| Author | Charles Spence |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Putnam Inc |
| Year published | 2018-07-03 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |