Gastrophysics

His delight in weird food facts is infectious...fascinating

James McConnachie, Sunday Times

Not many people are as ready to realize the importance of the senses as Charles Spence

Ferran Adria, El Bulli restaurant, Spain

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

Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music'

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

Nick Curtis, Daily Telegraph

Spence allows people to appreciate the multisensory experience of eating

The New Yorker

The scientist changing the way we eat

Guardian

Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative

Melanie Reid, Times

A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste

Sunday Times

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

Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don’t Know About What You’re Eating & What You Can Do About It'