Gastrophysics

Popular science at its finest - Daniel Levitin. A groundbreaking book by the world’s leading expert in sensory science: Freakonomics for food. Why do we consume 35% more food when dining with one other person, and 75% more when dining with three? Why do 27% of the drinks purchased on airplanes consist of tomato juice? How do chefs and companies plan to transform our dining experiences, and what can we learn from their innovative insights to create unforgettable meals at home? These are just a few of the ingredients in Gastrophysics, where pioneer and Oxford professor Charles Spence demonstrates how our senses are interconnected in extraordinary ways and reveals the significance of all the "off-the-plate" elements of a meal: the weight of the cutlery, the arrangement on the plate, the background music, and much more. Whether dining alone or at a dinner party, on an airplane or in front of the television, he shows how we can understand what we eat.