Gastrophysics
The New Science of Eating
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Gastrophysics
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Narrado por:
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John Sackville
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De:
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Charles Spence
Acerca de esta escucha
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. 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.
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Lo que los oyentes dicen sobre Gastrophysics
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Anonymous User
- 07-11-21
great book
enjoyed the book, was very interesting and helpful to understand how we precieve food, not really about cooking though, more about the art of serving.
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Total3 out of 5 stars
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Ejecución4 out of 5 stars
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Historia3 out of 5 stars
- Nevena Hristozova
- 07-28-24
Interesting collection of research on food
Plenty affects our experiences when it comes to food and this book is a nice collection of some of the research out there exploring these factors. It reads a bit like an add for the author's lab and a few high end resto's but that's not necessarily annoying, and it's kinda understandable.
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Total2 out of 5 stars
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Ejecución2 out of 5 stars
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Historia1 out of 5 stars
- Amazon Customer
- 04-23-20
Boring
Not what I expected, great if you want to be a chef or pretend to be one
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