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- 336 Seiten
- 12 Lesestunden
Mehr zum Buch
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.
Buchkauf
Gastrophysics: The New Science of Eating, Charles Spence
- Sprache
- Erscheinungsdatum
- 2018
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- (Paperback)
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- Sprache
- Englisch
- Autor*innen
- Charles Spence
- Verlag
- Penguin Books
- Erscheinungsdatum
- 2018
- Einband
- Paperback
- Seitenzahl
- 336
- ISBN10
- 0241977746
- ISBN13
- 9780241977743
- Reihe
- Schlagwörter
- Sachbücher, Sozialwissenschaften, Medizin & Gesundheit, Psychologische Thematik, Kochbücher, Kochbücher, Essen & Trinken, Wissenschaft, Psychologie, Gesundheit, Essen
- Bewertung
- 3,8 von 5 Sternen
- Beschreibung
- 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.