9780241270097 - Gastrophysics: The New Science of Eating de Spence, Charles (7 résultats)

Etat : Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Etat : Very Good. 'Popular science at its best' - Daniel Levitin A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 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 "gastrophysics", 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, healthy 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, Gastrophysics uncovers the hidden ingredients available to us all that can change the way we eat -- and the way we live. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Etat : Near Fine.

Etat : Very good.

Paperback. Etat : Good. 1. Condition: Goed. Binding: Paperback. Edition: 1. Year: 2017. Language: Engels. Description: Lichte gebruik-/opslagsporen. (Lees)vouw(en) rug. Lichte verkleuring.