Gastrophysics The New Science of Eating

Gastrophysics The New Science of Eating[Download] ➸ Gastrophysics The New Science of Eating Author Charles Spence – Jobs-in-kingston.co.uk The science behind a good meal all the sounds sights and tastes that make us like what we're eating and want to eat Why do we consume 35 percent food when eating with one other person and 75 percent w The science behind a good meal all New Science Kindle Ø the sounds sights and tastes that make us like what we're eating and want to eat Why do we consume percent food when eating with one other person and percent when dining with three How Gastrophysics The PDF or do we explain the fact that people who like strong coffee drink of it under bright lighting And why does green ketchup just not work The answer is gastrophysics the new area of sensory science pioneered by Oxford professor Charles Spence Now he's stepping out The New Science PDF ´ of his lab to lift the lid on the entire eating experience how the taste the aroma and our overall enjoyment of food are influenced by all of our senses as well as by our mood and expectations The pleasures of food lie mostly in the mind not in the mouth Get that straight and you can start to understand what really makes food enjoyable stimulating and most important memorable Spence reveals in amusing detail the importance of all the off the plate elements of a meal the weight of cutlery the color of the plate the background music and much Whether we re 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 This is accessible science at its best fascinating to anyone in possession of an appetite Crammed with discoveries about our everyday sensory lives Gastrophysics is a book guaranteed to make you look at your plate in a whole new way. There was a restaurant used by 'suits' that is businessmen at lunchtime with big expense accounts The business was not increasing The owners searched around to find what was wrong and eventually decided it was the atmosphere it was businesslike gloomy a place you would go to eat because the food was good and it was suitable but not to go for sheer enjoymentTheir solution was extremely creative After ordering from the menu the tables were cleared except for some rather silly porcelain cow pepper and salt shakers Before long a customer picked one up and turned it over as one does and it mooed loudly So did the other shaker Soon all the customers were picking up their condiment cows and the place was full of moos and laughter At that precise moment the appetizer was served The whole atmosphere of the place had changed Gastrophysics is the study of factors that influence the experience of eating and drinking and can be heavily exploited for marketing purposes Does the food taste different because it is a small amount beautifully arranged on a huge black plate with heavy cutlery and was written about in menu that was bound in leather whilst very softly there was some laid back jazz music playing? What about if it was heavy metal playing loudly and the same food was dumped on cheap white plates with light aluminium cutlery and the menu had been a photocopied piece of paper a bit dog eared from previous customers? Of course it would taste different because it is different senses being pleasantly stimulated You might even prefer it that wouldn't be unusual But you wouldn't pay as much that's for sureHeston Blumenthal with his extremely expensive book six months ahead restaurants is a master of gastrophysics One of his desserts a meringue based item floats due to various magnetic forces it's entrancing you pay him a lot for that experience That experience is so unusual it gets him massive publicity reviews and reality cooking shows everyone wants to eat food like this Heston increases not only his reputation and his fees for appearances but also the market experiences in food that have nothing to do with tasteClever isn't it?MacDonalds will never make anything look other than extremely cheap cheerful and basic because if they did you might think you'd have to pay It's cheap cheerful and the brand name in chain restaurants they live on the uality of their food doesn't even come in to the euationPsychophysicists like to treat the human observer much like a machine They study every aspect of the eatingdrinking experience but not so much the food Disclosure I received this book for free from Goodreads This book is sold on a lie There is no new information in here and this is not a new area of science Everything in here is known by dietitians people who study food and all that relates to it As you might imagine that encompasses uite a wide range of information It certainly encompasses all that was included in this book Further for something that the author attempts to claim is or less a new focus he sure does reference a books worth of old information He is obsessed with Italian futurists from the 1930s and near the beginning of the book references as far back as the late 1800s That doesn't sound new at all to me Sounds like something that has been going on uite a long time as it should Food and how we approach and experience it has long been a crucial focal point of the human experience This fact has not gone on unnoticed despite the author's attempts to convince us he has stumbled on to something new My second point of derision with this false promotion is the bs name he has made up for himself He deigns to call himself a gastro physicist Insert hard eye roll here This self applied label seems to infer the physics of the gut Nope Readers just as this is not a new science there are also no physics herein Strike that wholly from any ideas you might gain from reading the cover title The author attempts to explain why he chose this ridiculously inappropriate title for himself by describing what he is actually trained in being the psychological elements of people and their physical spaces surroundings and general interactions with the physical world I accept that as being a real thing However in conjuring a new title to impose on himself he has decided he will not use the psych part of his applicable title but will instead keep the physics part Herein lies the rub I suspect the author passed over psych for physics not because he deemed it less appropriate but bc of the differing public perception each of those words holds In what seems to me a transparent move he has not even included the use of his professional abbreviations following his name on the book So instead of being forthright with his subject being about the psychological dimensions of food consumption he completely dropped that pre fix but kept the wholly inappropriately utilization of physics It's bs There is no way an Oxford professor did not know that this was misleading and sketchy as all hell Those are personally my biggest problems with this book It's presentation is just shady as all get out and I can't help but wonder if this is what the publish or die mentality of the academic world has led us into As far as the information presented it is nothing new This is or less a collection of already available information put into a volume and sold This is the literary euivalent of a type of meta analytical overview of a segment of the world of human food that dietitian's already study complete with professional journals and organizations and the like minus the final sifting through of the data and statistical overview As such there is nothing wrong with pulling this information into a singular volume and presenting it to the lay public with a hard lean toward restaurateurs and those who sell pre packaged foods That could have been done in an honest and interesting way wo toying with the readers trust and mislabeling what already exists It could have been done without claiming newness of a field that has exited as long as the science of food and human consumption has existed and already has an entire field of educated professionals dedicated to its study I feel like it should be made clear that what this book does not deal with despite the author's psychological background are eating disorders and unhealthy personal relationships with food The only exception to that would be a few references toward how some of these larger ideas impact toward the many factors involved in 1st world lifestyle influenced obesity They are almost off hand remarks and obesity itself is not a topic discussed per se but the statements do exist in the text As for how the book reads it's pretty dull The writing is not bad but it's not good The author comes off as arrogant and if one has any previous knowledge of food matters his level of expertise in this arena is sadly just crap I can not understand what in the world possessed him to put his name to this As I stated previously this is primarily a gathering almost entirely of other people's work presented as if he himself had something new here That said a reader will repeatedly be told about the author's lab the parties he has in it for research and the big name multi national junk food corporations his work benefits I was left with the impression that book was intended to boost the image of the author in this moneyed arena and increase his leverage name recognition and bs status It's a big sell for his image and my final conclusion in so many words is that I declare shenanigans I came away with from this book having learned nothing new I do however uestion what has happened to Oxford to have allowed such an obvious intellectual poser to be the public product of their formerly reputable university It kind of makes me sad Despite appearances money isn't everything guys Once you lose your good standing you're done I totally enjoyed geeking out with this book I even had someone on a flight ask me if I'm a chef well no sir just a home chef because I was reading this book Some lessons I picked up surprise people with something unexpected at the start of the meal; when you have a zillion courses focus on the first and the last because that's what people will most likely remember; play appropriate music Italian music with Italian food to make it authentic; eat food with your hands whenever possible; tell people the vegetables are organic; there is such a thing as blue wine; hang up menus from good restaurants you visited; personalize the experience where you can Definitely for someone who is really into food than the average bear and there were some very British uips throughout; the last two chapters were kind of boring but overall a really fun read if you're into psychology and gastronomy When the author is this pompous and his writing style is this annoying it is hard to enjoy a book no matter what other merits there might be To illustrate my point I have attempted to write my own excerpt of Spence's book as he would have done;While there are some interesting points in this book for example red plates make a person eat less My goodness it was filled with much superfluous and repetitive and unwelcome crap that only a restauranteur would find interesting Actually I think you'll find only some will find it interesting Have I mentioned Heston Blumental? When he invited me the author to the Fat Duck in 2008 I found aromas from the kitchen wafted into my very large and very sensitive nostrils don't tell me you're not impressedAnyway Heston have I mentioned him? I don't think I've mentioned him told me that I should write a book and then I proceded to shovel some scented gravel into my mouth My life has not been the same since Of course you too can recreate this magic at home I know that you're absolutely dying to Aren't you absolutely dying to? Aren't you wondering how I knew that? Well Fear not For you can so very easily recreate this experience at a fraction of the price by dousing your own front drive gravel who would have thought it? in men's cologne and sucking it just be sure not to suck for than 20 seconds or else you might become light headed Oh I am giddy with excitement More punctuation needed MORE PARENTHESIS NEEDED Even Heston told me that he was scared I was giving away trade secrets My wife gave me a slap on the wrist Goodness meDid I mention Heston Blumenthal?PS I’ve scared myself at how good an impersonation this was Consider this a 101 level not for those looking for a deep dive into the science at play As an American reader I sometimes felt a disconect with UK eating culture which is the trough touchstone Spence uses although other cultures are used often I also had to uestion the author's cultual bias multiple times while reading NYC chefs magically caused noisy restaurants the world over? And you're not going to cite specifics sure I would have liked on the lesser considered elements of food like sound touch and public v private and perhaps scrapped other sections entirely particularily the section on social dining Overal I liked it but won't be pulling it off my self again I was halfway into this when I realized that its intended audiences is chefs and restauranteurs as much or than the general reader eater and Spence is sharing all kinds of behavioral tricks learned from gastronomics research on how to enhance a dining experience and not necessarily about the taste of the food While that was not uninteresting some of it was common or trivial information I would have been a little bored with reading in a printed book But the English gentleman who reads the audiobook John Sackville reads this as if he's sharing a secret with the readers in a kind of whispery exhilarated tone of voice that kept me entertained Fun popular science about the research which measures how the way an item is described on a menu affects how someone tastes it how the design of glassware helps craft beer the neuroscience of dining with groups of people and why an ice cream company had their wrappers scented chocolate because frozen chocolate has no smell This would have been a fun book to assign for the food course Can you believe researchers were paid to conduct a study in which they found that the sound a potato chip produces when it is broken into two affects how fresh people perceive it to be? The experiment was nicknamed the Sonic Chip and its abstract can be found here Even astounding said study won its creator the Ig Nobel Prize for nutrition in 2008 Read about it hereThis is just one of the studies cited in this book which is full of other research and pseudo science telling us things most of us with even an ounce of common sense would already know like how smell sound visuals etc can potentially affect our perception of the foods we consumeThe book title makes it sound like it's a whole new revolutionary field of hard science with groundbreaking revelations about food consumption and how it might affect us humans I hate to break it to you but it isn't I was fooled Don't let that be youThis book reminds me of precisely why I chose NOT to do my postgrad in Psychology 17 years ago having completed my Bachelor's in it and realising that there's a good reason why Psychology is classified as a softsocial science as opposed to an actual science The last thing we need is for pseudo researchers to be wasting time and money researching useless stuff in the name of pseudo science and generating personal income for it DNF at 77%This was such a huge disappointment On paper this book should have been right up my alley food science flavor and psychology all wrapped up into one In reality however I thought it was absolutely horribleThe book is just plain boring Reading it felt like reading multiple essays that had no real connection with each other storyline that connected them which made the book incoherent and hard to follow In my opinion even non fiction books like this one should have a storyline or logical order to their chapters and this book just did not have thatFurther I got VERY tired of reading on and on about Heston Blumenthal this and his restaurant The Fat Duck that We get it Charles You are a super cool guy who is friends with numerous Michelin star chefs Now please cut the BS and give us some interesting popscience instead of anecdotes about famous restaurants and the “experiments” you performed thereAlso can we please talk about the fact that physics has nothing to do with the science that is talked about in this book? Sensory science is the accurate term for this field so please don’t make it seem impressive by calling it gastrophysicsAll in all I gave this book my best shot by picking it up multiple times between November 2017 when it first came out and now but it is just not worth my or anyone else’s time As a listener to the Gastropod podcast and a viewer of various cooking shows including one of the author's associate Heston Blumenthal's shows I found that the first chapter or so didn't give me a lot that I hadn't heard before However after that it picked up and overall I found it interesting The basic idea of the book is that our experience of and behaviour around food is unconsciously driven to an astonishing degree by the everything else apart from the food itself appearance packaging texture sound expectations and various aspects of the environment I was aware of some of this through my study of nutrition which included some papers on the ways in which people's food behaviours can be nudged by things like presenting multiple colours of food vs a single colour or eating alone vs eating with others but I was still surprised by the magnitude of the effects the author talks about A difference of 10 20% in amount consumed or satisfaction reported or some other measure was not uncommon for multiple different interventions The author has definite opinions and isn't shy about sharing them; I didn't always agree but I did always find them worth listening to I listened to the audiobook which is read by someone with a fine Oxbridge accent perfect for the author's prose he's a professor at Oxford University Even if you already know uite a bit about the psychology of food you may well strike something new and surprising here Recommended

Gastrophysics The New Science of Eating eBook ✓ New
  • Hardcover
  • 336 pages
  • Gastrophysics The New Science of Eating
  • Charles Spence
  • English
  • 10 July 2015
  • 9780735223462