Review of Gastrophysics: The New Science of Eating – Professor Charles Spence

Posted: May 6, 2019 in nonfiction, Review

Why do we prefer to drink tomato juice on flights?
Why do we eat less when food is served on red plates?
Does the crunch really change the taste of crisps?

In Gastrophysics pioneering researcher Professor Charles Spence explores the extraordinary, mind-bending science of food. Whether it’s uncovering the importance of smell, sight, touch and sound to taste or why cutlery, company and background noise change our experience of eating, he shows us how neuroscience, psychology and design are changing not only what we put on our plates but also how we experience it.

Gastrophysics: The New Science of Eating

Professor Charles Spence


Supplied by Penguin Random House New Zealand

Reviewed  by Jacqui Smith

I don’t I have ever before come across a book that was almost 40% notes before; but this is a quite unusual volume in other ways. It’s a book about food science on a whole different level; about the psychology, chemistry, biology and even physics of eating. What effect does the environment, expectations, colours, sounds, smells have on the experience of food… It’s all here. And it’s all very interesting.

I suspect that almost anyone who works in the food industry and has a passing interest in science would be fascinated by this book. As would anyone with an interest in food and eating. It’s not a simple read, and I found that I preferred to read it a bit at a time with a pause for digestion. It does have some interesting adventures for the domestic cook as well, especially if you’re into hosting dinner parties. You’ll learn more than you really want to know about the ways in which the food industry manipulates what we eat. There’s even some surprising advice for weight loss – try using red plates!

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