Parametri
- 464pagine
- 17 ore di lettura
Maggiori informazioni sul libro
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.
Acquisto del libro
Gastrophysics, Charles Spence, Daniel J. Levitin, Heston Blumenthal
- Lingua
- Pubblicato
- 2017
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Titolo
- Gastrophysics
- Sottotitolo
- The Science of Dining from Restaurant to Party Tricks
- Lingua
- Inglese
- Editore
- Viking
- Pubblicato
- 2017
- Formato
- Copertina rigida
- Pagine
- 464
- ISBN10
- 0241270081
- ISBN13
- 9780241270080
- Serie
- Tag
- Saggistica, Scienze sociali, Salute & Medicina, Libri di cucina, Arti culinarie & Gastronomia, Temi psicologici, Psicologia, Scienza, Salute, Cibo
- Valutazione
- 3,8 su 5
- Descrizione
- 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.