Gastrophysics : the new science of eating / Professor Charles Spence ; foreword by Heston Blumenthal.
Material type:
TextPublisher: UK : Viking, 2017Description: xxvii, 430 pages : illustrations (black and white) ; 23 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780241270080 (hbk.) :Subject(s): Food habits -- Psychological aspects -- Popular works | Food and Drink | Food and DrinkDDC classification: 641'.019 Summary: Why do we consume 35% more food when eating with one other person and 75% more when dining with three? Why are 27% of all 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.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.019 SPE (Browse shelf(Opens below)) | Available | 06567649 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.019 SPE (Browse shelf(Opens below)) | Available | 06567665 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.019 SPE (Browse shelf(Opens below)) | Issued | 11/11/2024 | 06567673 |
Total reservations: 0
Browsing Paul Hamlyn Library shelves, Shelving location: Floor 3 Close shelf browser (Hides shelf browser)
| 641.013094 GIL European gastronomy into the 21st century / | 641.013094 GIL European gastronomy into the 21st century / | 641.019 LUP Food, the body and the self / | 641.019 SPE Gastrophysics : the new science of eating / | 641.019 SPE Gastrophysics : the new science of eating / | 641.019 SPE Gastrophysics : the new science of eating / | 641.019 WAN Mindless eating : why we eat more than we think / |
Includes bibliographical references and index.
Why do we consume 35% more food when eating with one other person and 75% more when dining with three? Why are 27% of all 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.
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