‘The scientist changing the way we eat’ Guardian A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE Why do we consume 35% more food when eating with another 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. He 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 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 taste and influence what others experience. Freakonomics for food, meal-times will genuinely never be the same again. ***** ‘Popular science at its best ‘ Daniel J. Levitin, author of The Organized Mind ‘ Spence allows people to appreciate the multisensory experience of eating’ The New Yorker ‘Wonderfully curious and thought-provoking . . . brilliant’ Bee Wilson

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