In Gastrophysics, my man Charles Spence takes us through the science of all things food and restaurants.
Spence is an authority in sensory science, which makes him the perfect candidate to explain all of the weird science stuff happening inside your mouth and brain that makes food taste the way it does. Example: a smaller plate makes you feel fuller faster. Example two: the music playing inside a restaurant influences what you order. Who knew? Not me. Who feels manipulated now that you do know? Me!
Full of fascinating if unsettling revelations, this book sheds a lot of light on the science that’s revolutionizing the food industry, especially at places like Alinea and other ~cutting edge~ restaurants of that ilk. It was cool. It made me feel like an insider with access to trade secrets they didn’t want us to know.
Spence works in a lab that runs these experiments and is obviously enthralled by what they’re discovering about the culinary industry and how it relates to psychology. Sometimes that excitement translates into his writing, and other times, it’s like reading the diary of a really nerdy British dude.
Pst. This post contains Amazon affiliate links. If you purchase this book from this page, I’ll get some moo-la.