Gastrophysics The New Science of Eating

Boek omdraaien
  • Engels
  • 9780241977743
  • januari 2018
  • Paperback
  • 256 pagina's
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Charles Spence

Prof. Charles Spence is an experimental psychologist at the University of Oxford. He is the head of the Crossmodal Research group which specializes in the research about the integration of information across different sensory modalities He also teaches Experimental Psychology to undergraduates at Somerville College. He is currently a consultant for a number of multinational companies advising on various aspects of multisensory design. He has also conducted research on human-computer interaction issues on the Crew Work Station on the European Space Shuttle, and currently works on problems associated with the design of foods that maximally stimulate the senses, and with the effect of the indoor environment on mood, well-being, and performance. Charles has published more than 500 articles in top-flight scientific journals over the last decade. Charles has been awarded the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, most recently, the prestigious Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany.

(Bron: Wikipedia. Beschikbaar onder de licentie Creative Commons Naamsvermelding/Gelijk delen.)


Aiming to fill a }Freakonomics{-like space in understandings of human eating habits, this title applies science and statistics to draw out the remarkable from why we enjoy what we enjoy eating, and the processes of flavour perception that bring these distinctions about

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.


It can't fail to entertain, inform and ultimately dazzle -- Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal 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. -- Sean S. Reiter, Chief Synthesist, Sean Reiter Consulting A chatty whirl through the latest discoveries and their real-world applications -- Rachel Laudan * Wall Street Journal * 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 -- Julia Platt Leonard * Independent * Revealing, very interesting and well worth understanding . . . highly enlightening -- Rose Prince * Spectator * Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights -- Nicola Davis * Observer * Wonderfully curious and thought-provoking . . . brilliant -- Bee Wilson * Guardian * 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 -- Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don't Know About What You're Eating & What You Can Do About It' A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste * Sunday Times * Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative -- Melanie Reid * Times * The scientist changing the way we eat * Guardian * Spence allows people to appreciate the multisensory experience of eating * The New Yorker * 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 -- Nick Curtis * 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 J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music' Not many people are as ready to realize the importance of the senses as Charles Spence -- Ferran Adria, El Bulli restaurant, Spain His delight in weird food facts is infectious...fascinating -- James McConnachie * Sunday Times * Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons -- Heston Blumenthal, OBE

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    zeer interessant boek als je wilt lezen hoe wij voedsel ervaren. Erg leuk hoofdstuk over de voedsel geschiedenis van de luchtvaart!

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    verrassende visie op smaak , zet smaakbeleving in een ander daglicht

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januari 2018
19,8 x 12,9 x 2,7 cm
Aantal pagina's
256 pagina's


Charles Spence
van Ditmar Boekenimport B.V.



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The New Science of Eating
Thema Subject Code

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