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- 336pages
- 12 heures de lecture
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Why do we prefer to drink tomato juice on flights? Why do we eat less when food is served on red plates? Does the crunch really change the taste of crisps? In Gastrophysicspioneering researcher Professor Charles Spence explores the extraordinary, mind-bending science of food. Whether it's uncovering the importance of smell, sight, touch and sound to taste or why cutlery, company and background noise change our experience of eating, he shows us how neuroscience, psychology and design are changing not only what we put on our plates but also how we experience it.
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Gastrophysics: The New Science of Eating, Charles Spence
- Langue
- Année de publication
- 2018
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- (souple)
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- Langue
- Anglais
- Auteurs
- Charles Spence
- Éditeur
- Penguin Books
- Publié
- 2018
- Format
- souple
- Pages
- 336
- ISBN10
- 0241977746
- ISBN13
- 9780241977743
- Séries
- Mots clés
- Nonfiction, Sciences sociales, Santé & Médecine, Thèmes psychologiques, Livres de cuisine, Arts culinaires & Gastronomie, Science, Psychologie, Santé, Nourriture
- Évaluation
- 3,8 sur 5
- Description
- Why do we prefer to drink tomato juice on flights? Why do we eat less when food is served on red plates? Does the crunch really change the taste of crisps? In Gastrophysicspioneering researcher Professor Charles Spence explores the extraordinary, mind-bending science of food. Whether it's uncovering the importance of smell, sight, touch and sound to taste or why cutlery, company and background noise change our experience of eating, he shows us how neuroscience, psychology and design are changing not only what we put on our plates but also how we experience it.