MARC Record from marc_nuls

LEADER: 02609cam 2200433 i 4500
001 9925277602301661
005 20170707050103.7
008 170428s2017 nyua b 001 0 eng
010 $a 2017020341
019 $a980914419
020 $a9780735223462$qhardcover
020 $a0735223467$qhardcover
020 $z9780735223486$qelectronic book
020 $z0735223483$qelectronic book
035 $a99972665582
035 $a(OCoLC)985447458$z(OCoLC)980914419
035 $a(OCoLC)ocn985447458
040 $aDLC$beng$erda$cDLC$dOCLCO$dVTL$dOCLCF$dFM0$dIGA$dPFLCL$dVP@$dYDX$dYDX$dOCLCO$dOSU
042 $apcc
050 00 $aTX631$b.S679 2017
082 00 $a641.01/3$223
100 1 $aSpence, Charles$c(Experimental psychologist),$eauthor.
245 10 $aGastrophysics :$bthe new science of eating /$cCharles Spence ; foreword by Heston Blumenthal.
264 1 $aNew York, New York :$bViking,$c[2017]
300 $axxvii, 308 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages [283]-292) and index.
505 0 $aTaste -- Smell -- Sight -- Sound -- Touch -- The atmospheric meal -- Airline food -- The meal remembered -- The personalized meal -- The experimental meal -- Digital dining -- Back to the futurists.
520 $aThe 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.--AMAZON.
650 0 $aGastronomy.
650 0 $aFood$xSensory evaluation.
650 0 $aDinners and dining.
650 0 $aNutrition.
700 1 $aBlumenthal, Heston,$ewriter of foreword.
776 08 $iOnline version:$aSpence, Charles (Experimental psychologist), author.$tGastrophysics$d[New York] : Viking, 2017$z9780735223486$w(DLC) 2017021626
947 $hCIRCSTACKS$r31786103066293
980 $a99972665582