Give audiobooks, support local bookstores! Start gifting
Gastrophysics by Charles Spence
  Add to Wish List

Almost ready!

In order to save audiobooks to your Wish List you must be signed in to your account.

      Log in       Create account
Illustration of person sitting

Shop small, give big!

With credit bundles, you choose the number of credits and your recipient picks their audiobooks—all in support of local bookstores.

Start gifting
Phone showing make the switch message

Limited-time offer

Get two free audiobooks!

Nowโ€™s a great time to shop indie. When you start a new one credit per month membership supporting local bookstores with promo code SWITCH, weโ€™ll give you two bonus audiobook credits at sign-up.

Sign up today

Gastrophysics

The New Science of Eating
Due to publisher restrictions, this audiobook is unavailable for purchase in your selected country.
Narrator John Sackville

This audiobook uses AI narration.

Weโ€™re taking steps to make sure AI narration is transparent.

Learn more
Length 10 hours 14 minutes
Language English
  Add to Wish List

Almost ready!

In order to save audiobooks to your Wish List you must be signed in to your account.

      Log in       Create account

Summary

Penguin presents the unabridged, downloadable audiobook edition of Gastrophysics: The New Science of Eating by Charles Spence, read by John Sackville.

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.

Illustration of person sitting

Shop small, give big!

With credit bundles, you choose the number of credits and your recipient picks their audiobooks—all in support of local bookstores.

Start gifting
Phone showing make the switch message

Limited-time offer

Get two free audiobooks!

Nowโ€™s a great time to shop indie. When you start a new one credit per month membership supporting local bookstores with promo code SWITCH, weโ€™ll give you two bonus audiobook credits at sign-up.

Sign up today

Reviews

Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons His delight in weird food facts is infectious...fascinating Not many people are as ready to realize the importance of the senses as Charles Spence 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 This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious Spence allows people to appreciate the multisensory experience of eating The scientist changing the way we eat Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste 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 Wonderfully curious and thought-provoking . . . brilliant Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights Revealing, very interesting and well worth understanding . . . highly enlightening Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought A chatty whirl through the latest discoveries and their real-world applications I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered.

It can't fail to entertain, inform and ultimately dazzle

Expand reviews
Give audiobooks, support local bookstores! Start gifting