Al momento non sono disponibili copie per questo codice ISBN.Vedi tutte le copie di questo ISBN:
'Popular science at its best' - Daniel Levitin
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food
Why are 27% of drinks bought on aeroplanes tomato juice? What's the effect of serving food on plates that are small or red or circular? Why do we consume 35% more food when eating with one more person, and 75% more when with three?
This is just a small taste of "gastrophysics", the new field of knowledge pioneered by Professor Charles Spence that combines disciplines including science, neuroscience, psychology and design. Using his two decades of research into the extraordinary connections between our senses, he shows how we can create more tasty, exciting, healthy and memorable eating experiences. Above all, to get the most out of every meal, we need to think about not only what's in the mouth, but also what's in the mind.
In his first trade book, Spence explores each sense, and the different kinds of meals we have, to show dozens of ways that "off-the-plate" elements affect our eating experiences: the weight of the cutlery, the placing on the plate, the background music and more. He reveals, based on his own work, how food companies and the world's top restaurants create cutting-edge technologies to do this, and how this is likely to transform the way we eat in the future.
Whether you are at home or in a restaurant, eating alone or with friends, Gastrophysics uncovers the hidden ingredients available to us all that can change the way we eat -- and the way we live.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons (Heston Blumenthal, OBE)
His delight in weird food facts is infectious...fascinating (James McConnachie Sunday Times)
Not many people are as ready to realize the importance of the senses as Charles Spence (Ferran Adria, El Bulli restaurant, Spain)
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')
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)
Spence allows people to appreciate the multisensory experience of eating (The New Yorker)
The scientist changing the way we eat (Guardian)
Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative (Melanie Reid Times)
A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste (Sunday Times)
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')
Professor Charles Spence has spent the last two decades researching how people perceive the world around themat the Crossmodal Research Laboratory at Oxford University , earning him the international reputation as the expert in multisensory perception and experience design. He has popularized the term 'gastrophysics', and leads the field in this ground-breaking area of science that is rapidly transforming the way in which we all experience what we eat and drink. He has consulted for many multinational companies, including Unilever, PepsiCo, Diageo, Pernod Ricard, P&G, Nestlé and Twinings, advising on various aspects of multisensory design, packaging, and branding, and has conducted research with a number of world-leading chefs, mixologists and baristas, including Heston Blumenthal and Ferran Adrià. In 2008 he was awarded an Ig Nobel Prize for his ground-breaking work on the 'sonic crisp', demonstrating how a louder crunch makes a crisp seem fresher
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Descrizione libro Condizione: Very Good. 1634145627. Codice articolo U9780241270080
Descrizione libro Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR008204863
Descrizione libro Hardcover. Condizione: Very Good. Gastrophysics: The New Science of Eating This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Codice articolo 7719-9780241270080
Descrizione libro Hardcover. Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Codice articolo 6545-9780241270080
Descrizione libro Condizione: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Codice articolo 0241270081-2-4
Descrizione libro Hardcover. Condizione: Very Good. Very Good: a copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Most items will be dispatched the same or the next working day. Codice articolo wbb0018538679
Descrizione libro Hardcover. Condizione: Good. A slight tan to page edges Good condition is defined as: a copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Most items will be dispatched the same or the next working day. Codice articolo wbb0018131288
Descrizione libro Condizione: Used: Good. Ex-library book, usual markings. Hardback with dust cover. Clean text, sound binding. Quick dispatch from UK seller. Codice articolo P_M15-J11_0023_ZZ_08/21