GASTROPHYSICS

A ground breaking book by the world leading expert in sensory science Freakonomics for food Popular 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 we re 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 OBE His delight in weird food facts is infectious fascinating James McConnachie Sunday Times Gastrophysics is packed with suc