Spence, Charles Gastrophysics 9780241977743

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Автор: Spence, Charles
Название: Gastrophysics
Перевод названия: Спенс. Гастрофизика
ISBN: 9780241977743
Издательство: Random House - Penguin
Классификация:

Питание и общество

Популяризация науки

Кулинария / еда, напитки и т.п.

ISBN-10: 0241977746
Обложка/Формат: Paperback
Страницы: 256
Вес: 0.38 кг.
Дата издания: 03.05.2018
Язык: English
Размер: 197 x 130 x 21
Читательская аудитория: General (us: trade)
Подзаголовок: The new science of eating
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Поставляется из: Англии
Описание: A ground-breaking book by the world-leading expert in sensory science: Freakonomics for foodPopular science at its best - Daniel Levitin 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 were tasting and influence what others experience. Mealtimes will genuinely never be the same again.

Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons - Heston Blumenthal, OBEHis delight in weird food facts is infectious...fascinating - James McConnachie, Sunday TimesGastrophysics 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 TelegraphSpence allows people to appreciate the multisensory experience of eating - New YorkerThe scientist changing the way we eat - Guardian

Gastrophysics, Spence, Charles