Gastrophysics: The New Science of Eating

Gastrophysics The New Science of Eating The science behind a good meal all the sounds sights and tastes that make us like what we re eating and want to eat Why do we consume percent food when eating with one other person and percen

  • Title: Gastrophysics: The New Science of Eating
  • Author: Charles Spence
  • ISBN: 9780735223462
  • Page: 167
  • Format: Hardcover
  • The science behind a good meal all the sounds, sights, and tastes that make us like what we re eating and want to eat Why do we consume 35 percent food when eating with one other person, and 75 percent when dining with three How do we explain the fact that people who like strong coffee drink of it under bright lighting And why does green ketchup jusThe science behind a good meal all the sounds, sights, and tastes that make us like what we re eating and want to eat Why do we consume 35 percent food when eating with one other person, and 75 percent when dining with three How do we explain the fact that people who like strong coffee drink of it under bright lighting And why does green ketchup just not work The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence Now he s stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations The pleasures of food lie mostly in the mind, not in the mouth Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable Spence reveals in amusing detail the importance of all the off the plate elements of a meal the weight of cutlery, the color of the plate, the background music, and much Whether we re 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 This is accessible science at its best, fascinating to anyone in possession of an appetite Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

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      Published :2019-06-05T23:09:27+00:00

    About " Charles Spence "

  • Charles Spence

    Charles Spence Is a well-known author, some of his books are a fascination for readers like in the Gastrophysics: The New Science of Eating book, this is one of the most wanted Charles Spence author readers around the world.

  • 416 Comments

  • "The food here is terrible and in such small portions!", angrily observed Woody Allen. The facts about how we consume food and what influences us are in terribly small portions as well, I would add.Enter professor Charles Spence, who backs up every statement with 150-page notes and guides us through the differen stages of magic which happens without us even noticing it.We are manipulated by "hacking" our taste, smell, sight, sound, touch, but even more so by personalized approach to the dinning [...]


  • ---- Disclosure: I received this book for free from . ---- This book is sold on a lie. There is no new information in here, and this is not a new area of science. Everything in here is known by dietitians, people who study food and all that relates to it. As you might imagine, that encompasses quite a wide range of information. It certainly encompasses all that was included in this book. Furthermore, for something that the author attempts to claim is more or less a new focus, he sure does refere [...]


  • I was halfway into this when I realized that its intended audiences is chefs and restauranteurs, as much or more than the general reader-eater, and Spence is sharing all kinds of behavioral tricks learned from gastronomics research on how to enhance a dining experience (and not necessarily about the taste of the food). While that was not uninteresting, some of it was common or trivial information I would have been a little bored with reading in a printed book. But the English gentleman who reads [...]


  • Consider this a 101 level, not for those looking for a deep dive into the science at play. As an American reader I sometimes felt a disconect with UK eating culture, which is the trough touchstone Spence uses, although other cultures are used often. I also had to question the author's cultual bias multiple times while reading (NYC chefs magically caused noisy restaurants the world over? And you're not going to cite specifics, sure) I would have liked more on the lesser considered elements of foo [...]


  • Fun popular science about the research which measures how the way an item is described on a menu affects how someone tastes it, how the design of glassware helps craft beer, the neuroscience of dining with groups of people and why an ice cream company had their wrappers scented chocolate (because frozen chocolate has no smell). This would have been a fun book to assign for the food course.


  • Too extreme for me to swallow!If this description of a Futurist meal appeals to you (on any level) you might like this book:"Pieces of olive, fennel, and kumquat are eaten with the right hand while the left hand caresses various swatches of sandpaper, velvet, and silk. At the same time, the diner is blasted with a giant fan (preferably an airplane propeller) and nimble waiters spray him with the scent of carnation, all to the strains of a Wagner opera." I was not amused, especially when each of [...]


  • I won this book in a Giveaway.This was a pretty interesting book. Ever wonder why different experiences at restaurants make you wanna go back and some make you never come back. Things like how the shape of plates or their tint affect the experience. Why airline food tastes less than fabulous. How rotating the plate changes the entire impression of the meal. How spraying food fragrances warms up the audience. How the sound of crispness changes our attitude. How the weight of cutlery changes our [...]


  • 3.5/5. A reasonably good overview on the research in this field. The main argument in the book is pretty light and unsurprising: the science of flavour and manipulation of dining circumstances will increase in the next few years. Well, that's not very astonishing.I (a philosopher specializing in perception) would have liked a little more discussion on the difference between perceptual experience of food versus perceptual judgments about food. These aren't the same, and there are clear cases when [...]


  • I won an ARC of this book in a drawing.Great book that tells us just how much goes into the sense of taste. All of your senses, even ones you may think you have go into how a food will taste once it gets into your mouth. Your utensils, your plate, the music, the light, all go into it.I learned a lot, and enjoyed doing it.


  • Early on, the author states that if you envision two opposing poles, gastrophysics is at one end while a more farm-to-table approach is at the other. I must be firmly entrenched in the latter because most of this seemed like pretentious garbage to me. As much as I enjoyed his summaries of the science behind the gastrophysics, it was only a small percentage of the book which was a disappointment to me as that was what I was hoping to digest. If one were prone to drinking games, take one shot ever [...]


  • No es que aporte nada demasiado nuevo, la mayoría del recorrido gastronómico que hace el autor por el mundo de los sentidos "y más allá" aporta pocos datos desconocidos. Sin embargo resulta sumamente interesante la lectura de este libro, sobre todo de los ejemplos y experiencias aportados por el autor (aunque obviamente sesgados hacia la cultura anglosajona) y es de agradecer el rigor científico con que se tratan los temas. Algunos de esos ejemplos pueden provocar hasta la hilaridad, pero s [...]


  • I expected this book to be about the science of taste - the chemistry of food and the mechanics of how it is perceived. Instead, it focused more on the psychology of food and the inexact science of how we evaluate the things we eat. Still, it was pretty interesting read with lots of useful tidbits thrown in. It’s even given me some ideas I’m going to try to get my picky son to eat and enjoy the food I make for him! I only gave it three stars because, though it started strong, I was less inte [...]


  • A perfect meal. What do you remember of that experience? The food? Who you were with? ' The pleasures of the table reside in the mind, not in the mouth.' Charles SpenceCharles Spence, an experimental psychologist who runs the Crossmodal Research Laboratory at Oxford’s University, is the author of Gastrophysics: The New Science of Eating, where he fascinates us with discoveries on how memories, associations and emotions enhance the experience of eating, what Spence calls ‘the everything else. [...]


  • There were some interesting parts to this book, but it wasn't "new" to me as I've read books about "the science of eating" before. The title seemed a bit ingenuous, but if you knew nothing about how sights, sounds, environments, etc impact what, how, and how much we eat, it would be a good introduction.


  • This is a very interesting, but also very casual read about what gastrophysics means. Charles Spence is a great source of knowledge into this fascinating science. Addressing all the senses, Spence shows how food presentation and marketing manipulate the way we think of food. For example:Meals served in round plates seem to taste sweeter versus meals served in square plates. Restaurant patrons are more likely to spend more if classical music is playing versus Top 40 Pop Songs. The faster the song [...]


  • Charles Spence, an experimental psychologist who runs the Crossmodal Research Laboratory at Oxfords University, is the author of Gastrophysics: The New Science of Eating, where he fascinates us with discoveries on how memories, associations and emotions enhance the experience of eating, what Spence calls the everything else.Gastrophysics conglomerates different disciplines such as experimental psychology, cognitive neuroscience, sensory science, neurogastronomy, marketing, design, and behavioral [...]


  • Gastrophysics is a manual for restaurants. It lays out in very precise terms how to affect the meal, the satisfaction, enjoyment and memorability of the event. The advice comes from Charles Spences day job, running a gastrophysics lab in Oxford, where human guinea pigs give up their secrets secret from themselves mostly. Things like how the shape of plates or their tint affect the experience. Why airline food tastes less than fabulous (there are four very good reasons). How rotating the plate ch [...]


  • This is an informative and entertaining book by an Oxford Professor of Psychology. He gives us some really strange food facts. For example, the onion and apple test. If you hold your nose, it is difficult to tell the difference between them. True, it is. The same goes for red wine and cold coffee. What this tells us is that our perception of food is shaped by all our senses, not just taste.Chefs are now having a field day. Listening to the sounds of the sea increases the sea saltiness of what we [...]


  • The title "Gastrophysics: The New Science of Eating" doesn't describe very well what this fun popular science book is actually about - it is concerned primarily with human behavior, the dining experience, and how chefs/product managers/dieters elicit a specific behavior or experience surrounding food. The book is most compelling and entertaining when it discusses how specific research results (usually the author's and his collaborators') have been (or could be) applied to making food taste more [...]


  • I do have issues with the title of this book; the author, a food scientist, made up "gastrophysics" to describe "the scientific study of those factors that influence our multisensory experience while tasting food and drink," and that is exactly what it is about. It is certainly not about physics, however, biology and physiology to come into play in some areas. In a nutshell, the author explains how how five senses plus the atmosphere of a restaurant (or other setting), the dishes and cutlery, an [...]


  • I purchased this book to add to my collection of books about food and as an educational tool. It is informative and I notice has surged in popularity recently.Why on earth have the publishers chosen to print the book on toilet paper with appalling binding.The price of the book at nearly 12 would lead one to suppose that this could be something one would be proud to leave on the coffee table or at the least keep as a useable reference after reading. One trip to the beach with this and one read wo [...]


  • A strange book. On the positive side it does contain some fascinating information on the many and various factors that affect our appreciation of food. Restauranteurs should learn many useful lessons from the book, and, as a diner, it has heightened my awareness of the factors that determine my appreciation of the restaurants I visit.But I found the style extremely irritating. The author uses far too many exclamation marks for a book that is intended to introduce the new science of Gastrophysics [...]


  • Absolutely technical, but not in the biology way, mostly in the way it discusses how we decide what to eat, and why, and how smells and noises have a strong impact on our choices. After my recent studies on Neuromarketing, I was really happy that I came across this essay!Molto tecnico, ma non perché si metta a spiegare la biologia della digestione, quanto piuttosto perché esamina attentamente quali sono gli stimoli esterni che possono essere utilizzati per influenzare quello che scegliamo di m [...]


  • Not what I was expecting. For some reason I thought I'd be finding out more about unusual food pairings, as in pork and vanilla, beef and chocolate. He doesn't even mention this.What he does talk about, is pairing food with other sensory experiences: what happens if you hear sounds of the sea while eating oysters, for example. And do people really buy more Italian wine when accordion music is playing?I am not entirely sure this is a home cook's usual cup of tea, but if you delight in knowing som [...]


  • Charles Spence, University of Oxford, is a food scientist and educator who authored in 2017 "Gastrophysics: The New Science of Eating." This captivating book is informative and full of surprising revelations about the relationships between the senses of taste, sight, smell, touch, and sound in the world of eating and food preparation. Charles also writes about how memory and atmospherics enrich dining experiences. The book and presentations about the science and future of gastrophysics will fore [...]


  • Received as a GoodReads giveaway. Very readable and entertaining, an overview of how all of our senses figure into our perception of food and our eating experiences. It touches on lots of different aspects and studies, and identifies the often subtle changes that influence our dining habits and preferences. Topics include experiential dining, digital enhancements, and even airline food. And, hey, it's written by someone who's won an Ig Nobel Prize for studying the sounds produced when crunching [...]


  • Starts out quite interesting, but becomes repetitious after a while. I would have preferred more information about the science behind cooking and taste, and less about mind-bending dishes at Michelin starred restaurants.Judging by the Kindle display, 44% of this book is bibliography and end-notes. I can't help feeling that it would be a better read if the author had taken the trouble to present this information as text.


  • If you want an assortment of facts relating to what makes food appealing, this is the book for you! The book covers the science behind seemingly unrelated influences that improve or impair a foods taste and perceived value. The book often touches upon Michelin rated restaurant practices and why they work so successfully.


  • I liked the idea of this book, and some of the science about how we taste things was interesting, but mostly it was nearly 300 pages about the fact that we taste things differently according to what we are experiencing at the time, while name dropping famous chefs. I don't need a gastrophysicist to tell me that - it's blindingly obvious to everyone with a tongue.


  • I really wanted to enjoy this book, but I didn't finish it & returned it to the library.This book is a lot like that other book called Mindless Eating, but more upper class, UK-centric & not as well-written.I would say, read Mindless Eating instead; it's wittier, funnier, better structured, & has mind-blowing research.


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