Description
Condition: BRAND NEW
ISBN: 9780241977743
Format: Trade paperback (UK)
Year: 2018
Publisher: Penguin UK
Pages: 336
Description:
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 Gastrophysics pioneering 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.
This product has FREE shipping however combined shipping for other products is not available with this item. Please allow up to 10 days for shipping.
ISBN: 9780241977743
Format: Trade paperback (UK)
Year: 2018
Publisher: Penguin UK
Pages: 336
Description:
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 Gastrophysics pioneering 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.
This product has FREE shipping however combined shipping for other products is not available with this item. Please allow up to 10 days for shipping.
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