Gastrophysics : the new science of eating (Record no. 14725)
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000 -LEADER | |
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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 |
Withdrawn status | Lost status | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
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DIS Library | DIS Library | New Titles | 05/11/2020 | 945.00 | 641.01 Spence | MH009955 | Books |