trophysics: The New Science of Eating Hardcover – 23 Mar 2017

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Review ------ Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons (Heston Blumenthal, OBE) His delight in weird food facts is infectious...fascinating (James McConnachie Sunday Times) Not many people are as ready to realize the importance of the senses as Charles Spence (Ferran Adria, El Bulli restaurant, Spain) Popular science at its best. Inful, entertainingly written and peppered throughout with facts you can use in the kitchen, in the classroom, or in the pub (Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music') This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. trophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious (Nick Curtis Daily Telegraph) Spence allows people to appreciate the multisensory experience of eating (The New Yorker) The scientist changing the way we eat (Guardian) Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative (Melanie Reid Times) A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste (Sunday Times) If simply changing the name of a dish on a menu or the color of the plate on which it is served can dramatically alter our perception of taste and food quality, then everyone in the restaurant industry needs to read this and take a deeper look at the scientific secrets Professor Spence reveals in trophysics (Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don’t Know About What You’re Eating & What You Can Do About It') From the Inside Flap -------------------- Why are 27% of drinks bought on aeroplanes tomato juice? What's the effect of serving food on plates that are small or red or circular? Why do we consume 35% more food when eating with one more person, and 75% more when with three? This is just a small taste of "trophysics", the new field of knowledge pioneered by Professor Charles Spence that combines disciplines including science, neuroscience, psychology and design. Using his two decades of research into the extraordinary connections between our senses, he shows how we can create more tasty, exciting, y and memorable eating experiences. Above all, to get the most out of every meal, we need to think about not only what's in the mouth, but also what's in the mind. In his first trade book, Spence explores each sense, and the different kinds of meals we have, to show dozens of ways that "off-the-plate" elements affect our eating experiences: the weight of the cutlery, the placing on the plate, the background music and more. He reveals, based on his own work, how food companies and the world's top restaurants create cutting-edge technologies to do this, and how this is likely to transform the way we eat in the future. Whether you are at home or in a restaurant, eating alone or with friends, trophysics uncovers the hidden ingredients available to us all that can change the way we eat -- and the way we live.