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Gastrophysics: The New Science of Eating di [Spence, Charles]
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Gastrophysics: The New Science of Eating Formato Kindle

4.3 su 5 stelle 3 recensioni clienti

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EUR 11,99

Lunghezza: 431 pagine Word Wise: Abilitato Lingua: Inglese
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Descrizione prodotto

Recensione

“Wonderfully curious and thought-provoking, throwing the whole question of why we eat the way we do wide open ... Brilliant."—Bee Wilson, The Guardian

“There's much to savour in this detailed research round-up."—Nature

“Spence has a light touch and a knack for framing research questions in provocative headings: 'What's the link,' he asks, 'between the humble tomato and aircraft noise?' It's a question worth pondering should you have the dubious pleasure of being served an in-flight meal, just as you'll learn here why the barista at Starbucks puts your name on the cup (hint: it's not really a memory aid for said barista). A sharp, engaging education for food consumers and a font of ideas for restaurateurs and chefs as well."—Kirkus 

“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 Gastrophysics.”—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

“Popular science at its best. Insightful, 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

“Spence allows people to appreciate the multisensory experience of eating.”—The New Yorker
 
“Not many people are as ready to realize the importance of the senses as Charles Spence.”—Ferran Adrià, El Bulli restaurant, Spain
 
“Can’t fail to entertain, inform, and dazzle.”—Heston Blumenthal, The Fat Duck restaurant, UK

“A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste.”—Sunday Times (UK)

“Gastrophysics serves up a mind-bending menu of fascinating insights.”—Observer (UK)

 

Sinossi

A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food

Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?

These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery, the colour of the plate (his lab showed that red is associated with sweetness - we perceive salty popcorn as tasting sweet when served in a red bowl), the background music and much more. Whether 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. Meal-times will genuinely never be the same again.


Dettagli prodotto

  • Formato: Formato Kindle
  • Dimensioni file: 21138 KB
  • Lunghezza stampa: 431
  • Numeri di pagina fonte ISBN: 024127009X
  • Editore: Penguin (30 marzo 2017)
  • Venduto da: Amazon Media EU S.à r.l.
  • Lingua: Inglese
  • ASIN: B01LY3LMKZ
  • Da testo a voce: Abilitato
  • X-Ray:
  • Word Wise: Abilitato
  • Miglioramenti tipografici: Non abilitato
  • Media recensioni: 4.3 su 5 stelle 3 recensioni clienti
  • Posizione nella classifica Bestseller di Amazon: #56.084 a pagamento nel Kindle Store (Visualizza i Top 100 a pagamento nella categoria Kindle Store)
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Recensioni clienti

4.3 su 5 stelle
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Principali recensioni dei clienti

Di Claudio RECENSORE TOP 1000 il 2 maggio 2017
Formato: Copertina flessibile Acquisto verificato
Libro che può esser letto o come un pozzo di curiosità, intelligenti e scientificamente provate, sul rapporto tra cibo e percezione sensoriale, ambiente, condizionamento del cervello sulle esperienze del gusto e del piacere conviviale; oppure come uno strumento per poter capire e migliorare sensibilmente ciò che accade nel "teatro gastronomico", sia individuale sia pubblico, agendo su elementi solo apparentemente fuorvianti o ingannevoli (il suono, il calore, lo stupore, le forme, i colori, le aspettative del fruitore in generale).
Mi ha sorpreso apprendere che modificare il colore dei piatti può incrementare il consumo dei cibi nelle strutture sanitarie, ad esempio nel servire pasti ai malati di Alzheimer.
Un testo intelligente anche nello stile, divulgativo e dunque godibile anche per chi possiede un livello elementare di comprensione della lingua inglese.
Da sfogliare e da rileggere con attenzione.
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Formato: Copertina rigida Acquisto verificato
Il tema è interessante. E anche la struttura della presentazione è intelligente, basata sui sensi e poi sulle sensazioni. Ma le ripetizioni sono continue un libro che poteva tranquillamente essere la metà in termini di pagine senza perdere in incisività anzi migliorandola.
Però è un po tipico degli scrittori americani. La cosa ridicola è quando parla di "scienza", in realtà stiamo parlando di metodo parascientifico di indagine ma non di scienza.
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Formato: Copertina flessibile
Ottimo libro che tratta un tema di interesse globale declinando esperimenti e studi anche a favore di applicazioni di interesse umanitario mondiale
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Le recensioni clienti più utili su Amazon.com (beta) (Potrebbero essere presenti recensioni del programma "Early Reviewer Rewards")

Amazon.com: 0.0 su 5 stelle 0 recensioni
4.0 su 5 stelle How to manipulate a diner 24 maggio 2017
Di David Wineberg - Pubblicato su Amazon.com
Gastrophysics is a manual for restaurants. It lays out in very precise terms how to affect the meal, the satisfaction, enjoyment and memorability of the event. The advice comes from Charles Spence’s day job, running a gastrophysics lab in Oxford, where human guinea pigs give up their secrets – secret from themselves mostly. Things like how the shape of plates or their tint affect the experience. Why airline food tastes less than fabulous (there are four very good reasons). How rotating the plate changes the entire impression of the meal. How spraying food fragrances warms up the audience. How the sound of crispness changes our attitude. How the weight of cutlery changes our impression. How putting up a sign (Italy Week) and using red checkered tablecloths make diners think the same Italian menu items from always are suddenly fresher and more authentic. How eating off a tablet computer screen (as a plate) allows for a background video to complement the food.

Who knew the act of eating could be so complex? Every one of the five senses plays major role in our experience. Each one gets its own chapter to start the book off in a highly detailed and instructive, not to say addictive manner. Smell works in two areas – before the food enters the mouth and at the back of the throat. Smell alone has a direct connection to the brain, giving it by far the most influence on our appreciation. Taste, by comparison, is a weakling limited to five sensations. Food in motion (bacon sizzling, cheese flowing, yolks oozing) is a proven irresistible visual in advertising.

There are endless experiments restaurants have tried. In order to get everyone in a good mood, one placed mooing cylinders (and nothing else) on its tables. With nothing else to fiddle with, people picked them up, tilted them, and they mooed, quickly causing everyone in the room to do the same, with resultant universal laughter. Controlling the setting is critical, which is why some high end places make you drive 50 miles out of town, and others in the city center allow no windows at all. All these and hundreds more factors are proven motivators of the palate.

Unfortunately, we don’t remember food as much as the experience. We remember the setting, the service, the lighting, and the comfort better than the food itself. This is frustrating for super chefs, and they constantly to try to improve the memorability factor, not with the food, but with sideshows. In a nod back at supper clubs with floor shows, they use gimmicks like mp3 players, aroma sprays, live musicians, motorized dessert carts and robot servers to make the event memorable. This leads to a problem with the book: the last third is all about these extraneous attempts to make events memorable, well outside the scope of gastrophysics. The potential of battery-operated forks and fur-covered spoons is beyond. Another problem with Gastophysics is that it is mostly about the superrich restaurateurs. Spence loves citing world-renown establishments, constantly and repeatedly. The kind of places that charge upwards of £300/$400 (and up to £1000) for a set tasting. They are his peeps. But they are the exception. Also, the many soft, black and white images are less than appetizing. Finally, Spence has a nasty habit of overusing exclamation points! Oddly for a scientist so finely attuned to the subtleties of fine tuning, their use is confusing and distracting!

The overall impression is overwhelming, making Gastrophysics a go-to reference for the food industry. And yes, you can and should try these things at home.

David Wineberg
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