The book was written by Charles Spence. 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? Charles Spence is a pioneer in the field of Gastrophysics and one of the leaders in the Oxford research team. In the book he also reveals the importance of all the 'off-the-plate' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. I even learned, that there is a difference between eating the food in the kitchen and in the front of the TV and it’s not only about the emotions, but also how I perceive the flavors and aromas of the food and drinks.
The book was written by Charles Spence. 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? Charles Spence is a pioneer in the field of Gastrophysics and one of the leaders in the Oxford research team. In the book he also reveals the importance of all the 'off-the-plate' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. I even learned, that there is a difference between eating the food in the kitchen and in the front of the TV and it’s not only about the emotions, but also how I perceive the flavors and aromas of the food and drinks.
