A ground-breaking book by the world-leading expert in sensory science: Freakonomics for foodWhy 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,…
Began as a fascinating exploration of the pulling of various strings to manipulate senses into contrarian experiences for people trying things, and somehow partway through turned into a love letter from the author to the Italian Futurists. Not helped by my continual confusing of Prof. Charles Spence with Prof. Richard Wiseman.
I’m vaguely disgusted that this is the first book I’ve finished since the end of May, but in my defence the writing was set *really* close together, and that doesn’t help.
Gastrophysics: The New Science of Eating
