Gastrophysics: The New Science of Eating
"Even something as simple as biting into a fresh ripe peach can turn out, on closer inspection, to be an incredibly complex multi-sensory experience." Gastrophysics a term that comes from the merging of 'gastronomy' and 'psychophysics', and can be described as the scientific study of the factors that influence our multi-sensory experience while tasting food and drink. So when thinking about the peach above, your brain mixes together the aromatic smell of the fruit, the taste, texture, colour, the sound as you bite in and even the furry feeling of the peach fuzz in your hand. All of these elements, combined with our memories, contribute much more to flavour than we ever could have imagined. This brilliant book by Professor Charles Spence, explores this new science of eating in a very accessible, entertaining and informative way. It's a fascinating read and would make a great gift for any foodie or scientist. The foreword is by Heston Blumenthall, who worked with Professor Spence in The Fat Duck Research Kitchens on sonic seasoning, a way of modifying food by playing with specific sounds or music, fascinating stuff!
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Paperback 23.5 x 15 x 3 cm approx.
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