Gastrophysics: The New Science of Eating

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.

About the Author :
Charles Spence is a professor and the head of the Crossmodal Research Laboratory at Oxford University, which specializes in cognitive psychology, consumer psychology and sensory marketing. He has consulted for multinational companies including Toyota and ICI. Charles was awarded an IG Nobel prize for his ground-breaking work on the 'sonic crisp' and has been profiled in publications including the Guardian and the New Yorker. He sits on the scientific advisory board of Pepsi Co and his book The Perfect Meal won the 2015 Popular Science Prose Award.

Review :
Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons His delight in weird food facts is infectious...fascinating Not many people are as ready to realize the importance of the senses as Charles Spence 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 This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious Spence allows people to appreciate the multisensory experience of eating The scientist changing the way we eat Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste If simply changing the name of a dish on a menu or the color of the plate on which it is served can dramatically alter our perception of taste and food quality, then everyone in the restaurant industry needs to read this and take a deeper look at the scientific secrets Professor Spence reveals in Gastrophysics Wonderfully curious and thought-provoking . . . brilliant Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights Revealing, very interesting and well worth understanding . . . highly enlightening Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought A chatty whirl through the latest discoveries and their real-world applications I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered.

It can't fail to entertain, inform and ultimately dazzle