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A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 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 colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), 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. Meal-times will genuinely never be the same again.
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Gastrophysics, Charles Spence, Daniel J. Levitin, Heston Blumenthal
- Taal
- Jaar van publicatie
- 2017
- product-detail.submit-box.info.binding
- (Hardcover)
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- Titel
- Gastrophysics
- Ondertitel
- The Science of Dining from Restaurant to Party Tricks
- Taal
- Engels
- Uitgever
- Viking
- Jaar van publicatie
- 2017
- Formaat
- Hardcover
- Aantal pagina's
- 464
- ISBN10
- 0241270081
- ISBN13
- 9780241270080
- Reeks
- Tags
- Non-fictie, Sociale Wetenschappen, Gezondheid & Medisch, Kookboeken, Culinaire kunst & Gastronomie, Psychologische thema’s, Psychologie, Wetenschap, Gezondheid, Eten
- Beoordeling
- 3,8 van 5
- Aantekening
- A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 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 colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), 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. Meal-times will genuinely never be the same again.