Gastrophysics : the new science of eating (Record no. 14725)

MARC details
000 -LEADER
fixed length control field 01819cam a2200193 i 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780735223462 (hardcover)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Modifying agency DLC
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.01/3
100 1# - MAIN ENTRY--AUTHOR NAME
Personal name Spence, Charles
Titles and other words associated with a name (Experimental psychologist),
245 10 - TITLE STATEMENT
Title Gastrophysics : the new science of eating
Statement of responsibility, etc Charles Spence ; foreword by Heston Blumenthal
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication New York
Name of publisher Viking
Year of publication 2017
300 ## - PHYSICAL DESCRIPTION
Number of Pages xxvii, 308 p.
Other physical details ill.
520 ## - SUMMARY, ETC.
Summary, etc The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating and want to eat more.<br/>Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?<br/>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.<br/>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 more. 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.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Gastronomy
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food
General subdivision Sensory evaluation
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Dinners and dining
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Nutrition
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Withdrawn status Lost status Home library Current library Shelving location Date acquired Cost, normal purchase price Full call number Accession Number Koha item type
    DIS Library DIS Library New Titles 05/11/2020 945.00 641.01 Spence MH009955 Books