000			01625nam a2200373 4500
001			9780241270080
003			UkPrAHLS
005			20190126020017.0
008			160622s2017 ||| g|b 001 | eng d
020			_a9780241270080 (hbk.) : _c16.99
020			_a0241270081 (hbk.) : _c16.99
040			_aStDuBDS _beng _erda
050		4	_aGT2850
072		7	_aFOO _2eflch
072		7	_aFOO _2ukslc
082	0	4	_a641.019 SPE _223
100	1		_aSpence, Charles.
245	1	0	_aGastrophysics : _bthe new science of eating / _cProfessor Charles Spence ; foreword by Heston Blumenthal.
260			_aUK : _bViking, _c2017.
299	0	0	_aHH
300			_axxvii, 430 pages : _billustrations (black and white) ; _c23 cm.
366			_b20170302 _cIP
504			_aIncludes bibliographical references and index.
520	8		_aWhy 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.
650		0	_aFood habits _xPsychological aspects _vPopular works.
655		7	_aFood and Drink. _2eflch
655		7	_aFood and Drink. _2ukslc
910	0	0	_aBDS level 9
916			_a100=NOTNACO
951	0	0	_aAN _d23-MAR-2017
971	0	0	_aAH
980	0	0	_a2942962 _b1 _c6 _d5384756
942	0	0	_03
999			_c205379 _d205379