Gastrophysics: The New Science of Eating

How to manipulate a diner 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 Spence’s 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. safiro said How to Enhance the Experience of Eating. Charles 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.’Gastrophysics conglomerates different disciplines such as experimental psychology, cognitive neuroscience, sensory science, neu

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. Why do we consume 35 percent more food when eating with one more person and 75 percent more when with three? Why are 27 percent 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 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 placing on the plate, the background music and much more. Mealtimes will genuinely never be the same again.