Parameter
- 464 Seiten
- 17 Lesestunden
Mehr zum Buch
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why 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 , in which the 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 colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), 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. Meal-times will genuinely never be the same again.
Buchkauf
Gastrophysics, Charles Spence, Daniel Levitin, Heston Blumenthal
- Sprache
- Erscheinungsdatum
- 2017
- product-detail.submit-box.info.binding
- (Hardcover)
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- Titel
- Gastrophysics
- Untertitel
- The Science of Dining from Restaurant to Party Tricks
- Sprache
- Englisch
- Autor*innen
- Charles Spence, Daniel Levitin, Heston Blumenthal
- Verlag
- Viking
- Erscheinungsdatum
- 2017
- Einband
- Hardcover
- Seitenzahl
- 464
- ISBN10
- 0241270081
- ISBN13
- 9780241270080
- Reihe
- Schlagwörter
- Sachbücher, Sozialwissenschaften, Medizin & Gesundheit, Psychologische Thematik, Kochbücher, Kochbücher, Essen & Trinken, Wissenschaft, Psychologie, Gesundheit, Essen
- Bewertung
- 3,8 von 5 Sternen
- Beschreibung
- A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why 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 , in which the 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 colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), 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. Meal-times will genuinely never be the same again.