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Gastrophysics

Gastrophysics Author Charles Spence
ISBN-10 9780735223486
Release 2017-06-20
Pages 336
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The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re 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. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.



The Perfect Meal

The Perfect Meal Author Charles Spence
ISBN-10 9781118491027
Release 2014-07-10
Pages 424
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The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner?s overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diner?s experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.



The Perfect Meal

The Perfect Meal Author Charles Spence
ISBN-10 9781118490822
Release 2014-09-22
Pages 424
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The Perfect Meal has been writing in one form or another for most of life. You can find so many inspiration from The Perfect Meal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Perfect Meal book for free.



The Perfect Meal

The Perfect Meal Author Spence
ISBN-10 1119501768
Release 2019-09-06
Pages 400
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The Perfect Meal has been writing in one form or another for most of life. You can find so many inspiration from The Perfect Meal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Perfect Meal book for free.



Neurogastronomy

Neurogastronomy Author Gordon Shepherd
ISBN-10 9780231159111
Release 2013-07-16
Pages 288
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Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description



Molecular Gastronomy

Molecular Gastronomy Author Hervé This
ISBN-10 023113312X
Release 2006
Pages 377
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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.



Flavour

Flavour Author Bob Holmes
ISBN-10 9780753550793
Release 2017-04-27
Pages 320
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Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour. New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He’s travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists and farmers, attended the weirdest conventions, and even received very rare access to one of the world’s few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what’s on your plate and in your glass. A fascinating and surprising exploration into a world of high-definition flavour.



The Angry Chef s Guide to Spotting Bullsh t in the World of Food

The Angry Chef s Guide to Spotting Bullsh t in the World of Food Author Anthony Warner
ISBN-10 9781615194605
Release 2018-04-02
Pages 336
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Just say no to nutri-nonsense Why is Chef Anthony Warner so angry? Two words: pseudoscience bullshit. Lies about nutrition are repeated everywhere--in newspaper headlines, on celebrity blogs, even by our well-meaning friends and family. Bad science is no reason to give up good food (we miss you, bread)! It's high time to distinguish fact from crap. As the Angry Chef, Warner skewers common food myths that range from questionable ("coconut oil is a weight-loss miracle") to patently dangerous ("autism is caused by toxins"). He also cuts down a host of fad diets--including the paleo diet and the infamous detox. Warner goes on to explain why we're so easily misled: It has a lot to do with our instinctive craving for simple explanations and straightforward rules. With help from "Science Columbo," he pares away poisonous rhetoric and serves up the delicious, nuanced truth (with a side of saucy humor). Bon appétit!



The Dorito Effect

The Dorito Effect Author Mark Schatzker
ISBN-10 9781501116131
Release 2015-05-05
Pages 272
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A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.



Why You Eat What You Eat The Science Behind Our Relationship with Food

Why You Eat What You Eat  The Science Behind Our Relationship with Food Author Rachel Herz
ISBN-10 9780393243321
Release 2017-12-26
Pages 304
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An eye-opening exploration of the psychology of eating in today’s unprecedented North American pantry of abundance, access, and excess. In Why You Eat What You Eat, acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz, who’s been praised for her “ability to cite and explain academic studies in a conversational manner” (Washington Post), uncovers the fascinating and surprising facts that influence food consumption—such as why bringing reusable bags to the grocery store encourages us to buy more treats, how our beliefs can affect how many calories we burn, why TV influences how much we eat, and how what we see and hear changes how food tastes—and reveals useful techniques for improving our experience of food, such as how aromas can help curb cravings and tips on how to resist repeated trips to the buffet table. Why You Eat What You Eat presents our relationship to food as a complicated recipe, whose ingredients—taste, personality, and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology, and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.



How Many Friends Does One Person Need Dunbar s Number and Other Evolutionary Quirks

How Many Friends Does One Person Need  Dunbar   s Number and Other Evolutionary Quirks Author Robin Dunbar
ISBN-10 9780674059320
Release 2011-03-15
Pages 312
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Why do men talk and women gossip, and which is better for you? Why is monogamy a drain on the brain? And why should you be suspicious of someone who has more than 150 friends on Facebook? We are the product of our evolutionary history, and this history colors our everyday lives—from why we joke to the depth of our religious beliefs. In How Many Friends Does One Person Need? Robin Dunbar uses groundbreaking experiments that have forever changed the way evolutionary biologists explain how the distant past underpins our current behavior. We know so much more now than Darwin ever did, but the core of modern evolutionary theory lies firmly in Darwin’s elegantly simple idea: organisms behave in ways that enhance the frequency with which genes are passed on to future generations. This idea is at the heart of Dunbar’s book, which seeks to explain why humans behave as they do. Stimulating, provocative, and immensely enjoyable, his book invites you to explore the number of friends you have, whether you have your father’s brain or your mother’s, whether morning sickness might actually be good for you, why Barack Obama’s 2008 victory was a foregone conclusion, what Gaelic has to do with frankincense, and why we laugh. In the process, Dunbar examines the role of religion in human evolution, the fact that most of us have unexpectedly famous ancestors, and why men and women never seem able to see eye to eye on color.



Into the Gray Zone

Into the Gray Zone Author Adrian Owen
ISBN-10 9781501135224
Release 2017-06-20
Pages 320
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In this “riveting read, meshing memoir with scientific explication” (Nature), a world-renowned neuroscientist reveals how he learned to communicate with patients in vegetative or “gray zone” states and, more importantly, he explains what those interactions tell us about the working of our own brains. “Vivid, emotional, and thought-provoking” (Publishers Weekly), Into the Gray Zone takes readers to the edge of a dazzling, humbling frontier in our understanding of the brain: the so-called “gray zone” between full consciousness and brain death. People in this middle place have sustained traumatic brain injuries or are the victims of stroke or degenerative diseases, such as Alzheimer’s and Parkinson’s. Many are oblivious to the outside world, and their doctors believe they are incapable of thought. But a sizeable number—as many as twenty percent—are experiencing something different: intact minds adrift deep within damaged brains and bodies. An expert in the field, Adrian Owen led a team that, in 2006, discovered this lost population and made medical history. Scientists, physicians, and philosophers have only just begun to grapple with the implications. Following Owen’s journey of exciting medical discovery, Into the Gray Zone asks some tough and terrifying questions, such as: What is life like for these patients? What can their families and friends do to help them? What are the ethical implications for religious organizations, politicians, the Right to Die movement, and even insurers? And perhaps most intriguing of all: in defining what a life worth living is, are we too concerned with the physical and not giving enough emphasis to the power of thought? What, truly, defines a satisfying life? “Strangely uplifting…the testimonies of people who have returned from the gray zone evoke the mysteries of consciousness and identity with tremendous power” (The New Yorker). This book is about the difference between a brain and a mind, a body and a person. Into the Gray Zone is “a fascinating memoir…reads like a thriller” (Mail on Sunday).



Neuroenology

Neuroenology Author Gordon M. Shepherd
ISBN-10 9780231542876
Release 2016-11-29
Pages 208
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In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine’s sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd’s experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.



Taste What You re Missing

Taste What You re Missing Author Barb Stuckey
ISBN-10 9781439190739
Release 2012-03-13
Pages 407
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A professional food developer featured by Malcolm Gladwell in a New Yorker "perfect cookie" article offers insight into the psychology and physiology of taste while providing engaging anecdotes and cooking exercises for enhancing the flavor experience. 40,000 first printing.



Natural Defense

Natural Defense Author Emily Monosson
ISBN-10 9781610917186
Release 2017-06-20
Pages 197
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We rely on chemical cures to keep our bodies free from disease and our farm fields free from bugs and weeds. While human and agricultural health are rarely considered together, both are based on the same ecology, and both are being threatened by organisms that have evolved to resist our antibiotics and pesticides. Fortunately scientists are finding new solutions that work with, rather than against, nature. There are viruses that bust apart bacteria; insect pheromones that throw crop destroying moths into a misguided sexual frenzy; plant genes edited to protect against disease; and a resurgence of the ancient practice of fecal transplants. In this hopeful book, Monosson offers a fascinating look into the future of natural defenses.



A Psychology of Food

A Psychology of Food Author B. Lyman
ISBN-10 9789401170338
Release 2012-12-06
Pages 190
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Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology. Matching these, however, was often like putting together a jigsaw puz zle-looking at a fact and trying to figure out which psychological theories or principles were relevant. This was made more difficult by conflicting principles in psychology and contradictory findings in psychological as well as food-preference research. The material cited is not meant to be exhaustive. Undoubtedly, I have been influenced by my own research interests and points of view. When conflicting data exist, I selected those that seemed to me most representa tive or relevant, and I have done so without consistently pointing out contrary findings. This applies also to the discussion of psychological prin ciples. Much psychological research is done in very restrictive conditions. Therefore, it has limited applicability beyond the confines of the context in which it was conducted. What holds true of novelty, complexity, and curiosity when two-dimensional line drawings are studied, for example, may not have much to do with novelty, complexity, and curiosity in rela tion to foods, which vary in many ways such as shape, color, taste, texture, and odor. Nevertheless, I have tried to suggest relationships between psy chological principles and food preferences.



The Rituals of Dinner

The Rituals of Dinner Author Margaret Visser
ISBN-10 9781504011693
Release 2015-06-23
Pages 470
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A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”