Gastrophysics : the new science of eating /
by Spence, Charles.
Material type:
BookPublisher: UK : Viking, 2017Description: xxvii, 430 pages : illustrations (black and white) ; 23 cm.ISBN: 9780241270080 (hbk.) :; 0241270081 (hbk.) :.Classification number: 641.019 SPESubject(s): Food habits -- Psychological aspects -- Popular works | Food and Drink | Food and DrinkSummary: Why do we consume 35% more food when eating with one other person and 75% more when dining with three? Why are 27% of all 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.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Book - Adult Hardback | Southport Library | Adult Non-Fiction | 641.019 SPE (Browse shelf(Opens below)) | Available | 002942962X |
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| 640.4109 DAV Cold meat and how to disguise it: | 640.43 BRA The organised time technique : how to get your life running like clockwork / | 641.013 RAY My last supper : | 641.019 SPE Gastrophysics : | 641.22 BER First steps in winemaking / | 641.22 HAM Wine : | 641.3 SPE Spoon-fed : why almost everything we've been told about food is wrong / |
Includes bibliographical references and index.
Why do we consume 35% more food when eating with one other person and 75% more when dining with three? Why are 27% of all 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.
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