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Taste Gastrophysics (gastronomy + psychophysics + neuroscience + design), which explores the elements that influence our perception of taste, orchestrate our culinary choices, and make what we taste memorable or quickly forgotten, and you'll see that the pleasures of eating are not in the mouth, but in the mind.
In this book, Professor Charles Spence explores the human senses and the incredible interactions between them, telling us about the impact of a wide range of nuances - from the colour of a plate or cup to the design of cutlery, from ambient smells or pressure to background music - on the multisensory eating experience.
Gastrophysics: the new science of eating will reveal the secret ingredients (not just the edible ones!) that are available to everyone, and that will help you create more delicious, fun, healthy and memorable food and drink experiences, wherever you eat - at home or in a restaurant, alone or with others.
Professor Charles Spence, Professor of Experimental Psychology and head of the Cross-Modal Research Laboratory at the University of Oxford, studies how people's brains process and integrate information from different senses. He has consulted on multisensory design, packaging and branding for companies including Unilever, PepsiCo, Diageo, Nestlé and Twinings, and has conducted numerous studies with some of the world's most famous chefs, mixologists and baristas. His writing has appeared in The Guardian, The Financial Times, The New Yorker, The Economist, The New Scientist and others.
Book is translated to Lithuanian language.
