Gastrophysics The New Science of Eating

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  • Engels
  • Paperback
  • 9780241977743
  • 03 mei 2018
  • 336 pagina's
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Charles Spence

"Prof. Charles Spence is an experimental psychologist at the University of Oxford. He is the head of the Crossmodal Research group which specializes in the research about the integration of information across different sensory modalities He also teaches Experimental Psychology to undergraduates at Somerville College. He is currently a consultant for a number of multinational companies advising on various aspects of multisensory design. He has also conducted research on human-computer interaction issues on the Crew Work Station on the European Space Shuttle, and currently works on problems associated with the design of foods that maximally stimulate the senses, and with the effect of the indoor environment on mood, well-being, and performance. Charles has published more than 500 articles in top-flight scientific journals over the last decade. Charles has been awarded the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, most recently, the prestigious Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany.

(Bron: Wikipedia. Beschikbaar onder de licentie Creative Commons Naamsvermelding/Gelijk delen.)"

Samenvatting

A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food

'Popular science at its best' - Daniel Levitin

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 placing on the plate, 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. Mealtimes will genuinely never be the same again.

'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' - James McConnachie, Sunday Times

'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' - Nick Curtis, Daily Telegraph

'Spence allows people to appreciate the multisensory experience of eating' - New Yorker

'The scientist changing the way we eat' - Guardian

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Inhoud

Taal
en
Bindwijze
Paperback
Oorspronkelijke releasedatum
03 mei 2018
Aantal pagina's
336
Illustraties
Nee

Betrokkenen

Hoofdauteur
Charles Spence
Hoofduitgeverij
Penguin Books Ltd

Overige kenmerken

Product breedte
129 mm
Product hoogte
20 mm
Product lengte
197 mm
Studieboek
Nee
Verpakking breedte
128 mm
Verpakking hoogte
27 mm
Verpakking lengte
195 mm
Verpakkingsgewicht
561 g

EAN

EAN
9780241977743

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