Gastrophysics
- Author Charles Spence
- Narrator John Sackville
- Publisher Penguin Books Ltd
- Run Time 10 hours and 14 minutes
- Format Audio
- Genre Cognition and cognitive psychology, Cultural studies: food and society, Food and beverage technology, Neurosciences, Popular science.
Titles Purchased
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Price p/Title
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Listen to a sample
What to expect
Penguin presents the unabridged, downloadable audiobook edition of Gastrophysics: The New Science of Eating by Charles Spence, read by John Sackville.
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food
Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of 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, and reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether 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. Meal-times will genuinely never be the same again.
Critics Review
-
Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons
Heston Blumenthal, OBE -
His delight in weird food facts is infectious…fascinating
Sunday Times -
Not many people are as ready to realize the importance of the senses as Charles Spence
Ferran Adria, El Bulli restaurant, Spain -
Popular science at its best. Insightful, entertainingly written and peppered throughout with facts you can use in the kitchen, in the classroom, or in the pub
Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music' -
This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious
Daily Telegraph -
Spence allows people to appreciate the multisensory experience of eating
The New Yorker
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