Gastrophysics: the new science of eating
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
UK
Penguin Books
2018
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| Subjects: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031437368&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Abstract: | 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 |
| Item Description: | First published in Great Britain by Viking, an imprint of Penguin Random House UK, 2017. - Includes bibliographical references (pages 267-292) and index |
| Physical Description: | xxvii, 300 Seiten Illustrationen 22 cm |
| ISBN: | 9780241977743 0735223475 9780735223479 0241977746 |
Staff View
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| 500 | |a First published in Great Britain by Viking, an imprint of Penguin Random House UK, 2017. - Includes bibliographical references (pages 267-292) and index | ||
| 520 | 3 | |a 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 | |
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| 653 | 0 | |a Gastronomy | |
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| 653 | 0 | |a Dinners and dining | |
| 653 | 0 | |a Nutrition | |
| 653 | 0 | |a Dinners and dining | |
| 653 | 0 | |a Food / Sensory evaluation | |
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Record in the Search Index
| _version_ | 1819378134628171776 |
|---|---|
| adam_text | Contents Acknowledgements ix Foreword xi Amuse Bouche xiii 1. Taste i 2. Smell 2i 3· Sight 39 4. Sound 66 5. Touch 88 6. The Atmospheric Meal no 7. Social Dining 130 8. Airline Food 146 9. The Meal Remembered 160 10. The Personalized Meal 177 ո. The Experiential Meal 200 12. Digital Dining 219 13. Back to the Futurists 244 Notes 267 Illustration Credits 285 Index 289
|
| any_adam_object | 1 |
| author | Spence, Charles 1969- |
| author_GND | (DE-588)1048213471 (DE-588)1089584415 |
| author_facet | Spence, Charles 1969- |
| author_role | aut |
| author_sort | Spence, Charles 1969- |
| author_variant | c s cs |
| building | Verbundindex |
| bvnumber | BV046055951 |
| callnumber-first | T - Technology |
| callnumber-label | TX631 |
| callnumber-raw | TX631 |
| callnumber-search | TX631 |
| callnumber-sort | TX 3631 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | LC 17000 |
| ctrlnum | (OCoLC)1111819394 (DE-599)BSZ516120131 |
| dewey-full | 641.013 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.013 |
| dewey-search | 641.013 |
| dewey-sort | 3641.013 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Book |
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| id | DE-604.BV046055951 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T18:42:00Z |
| institution | BVB |
| isbn | 9780241977743 0735223475 9780735223479 0241977746 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031437368 |
| oclc_num | 1111819394 |
| open_access_boolean | |
| owner | DE-473 DE-BY-UBG DE-11 |
| owner_facet | DE-473 DE-BY-UBG DE-11 |
| physical | xxvii, 300 Seiten Illustrationen 22 cm |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Penguin Books |
| record_format | marc |
| spellingShingle | Spence, Charles 1969- Gastrophysics the new science of eating Sensorik Neurophysiologie (DE-588)4194931-6 gnd Wissenschaft (DE-588)4066562-8 gnd Gastrosophie (DE-588)4344017-4 gnd Nahrungsaufnahme (DE-588)4126368-6 gnd |
| subject_GND | (DE-588)4194931-6 (DE-588)4066562-8 (DE-588)4344017-4 (DE-588)4126368-6 |
| title | Gastrophysics the new science of eating |
| title_auth | Gastrophysics the new science of eating |
| title_exact_search | Gastrophysics the new science of eating |
| title_full | Gastrophysics the new science of eating Professor Charles Spence ; foreword by Heston Blumenthal |
| title_fullStr | Gastrophysics the new science of eating Professor Charles Spence ; foreword by Heston Blumenthal |
| title_full_unstemmed | Gastrophysics the new science of eating Professor Charles Spence ; foreword by Heston Blumenthal |
| title_short | Gastrophysics |
| title_sort | gastrophysics the new science of eating |
| title_sub | the new science of eating |
| topic | Sensorik Neurophysiologie (DE-588)4194931-6 gnd Wissenschaft (DE-588)4066562-8 gnd Gastrosophie (DE-588)4344017-4 gnd Nahrungsaufnahme (DE-588)4126368-6 gnd |
| topic_facet | Sensorik Neurophysiologie Wissenschaft Gastrosophie Nahrungsaufnahme |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031437368&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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