000			01819cam a2200193 i 4500
020			_a9780735223462 (hardcover)
040			_aDLC _beng _cDLC _dDLC
082	0	0	_a641.01/3
100	1		_aSpence, Charles _c(Experimental psychologist),
245	1	0	_aGastrophysics : the new science of eating _cCharles Spence ; foreword by Heston Blumenthal
260			_aNew York _bViking _c2017
300			_axxvii, 308 p. _bill.
520			_aThe science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating and want to eat more. 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? 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 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	_aGastronomy
650		0	_aFood _xSensory evaluation
650		0	_aDinners and dining
650		0	_aNutrition
942			_cBK
999			_c14725 _d14725