Gastrophysics
Subtitle: the new science of eating
By: Charles Spence ; foreword by Heston Blumenthal
Contributors: Blumenthal, Heston, writer of foreword
Publisher: Viking
Published: 2017
Language: eng
Number of pages: 308
ISBN-13: 9780735223462; 9780735223486
Subjects: Food; Gastronomy; Sensory evaluation; Dinners and dining; Nutrition
Description: 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.--AMAZON.
Notes: Includes bibliographical references (pages [283]-292) and index.
Table of contents: title: Taste; title: Smell; title: Sight; title: Sound; title: Touch; title: The atmospheric meal; title: Airline food; title: The meal remembered; title: The personalized meal; title: The experimental meal; title: Digital dining; title: Back to the futurists.