Gastrophysics: The New Science of Eating - Professor Charles Spence

With a foreword by Heston Blumenthal.

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 now neuroscience, psychology and design are changing not only what we put on our plates but also how we experience it.

Reviews:

'Starling, 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 Levitin, The New York Times bestselling author of The Organized Mind and This is Your Brain on Music

'Fascinating. His delight in weird food facts in infectious' - Sunday Times 

'A smorgasbord of revelations. Serves up a mind-bending menu of fascinating insights' - Observer

'The scientists changing the way we eat' - Guardian

Publishers: Penguin Books Ltd

ISBN: 9780241977743

Pages: 300

Weight: 271g

Dimensions: 198 x 130 x 21 mm