Why does food eaten off a blue plate taste saltier and a round plate taste sweeter? Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why do people drink more tomato juice on planes than anywhere else? And why do we consume 15% more if we eat with the television on?
Revealing the popular science behind these curiosities and more, Spence tackles just how our senses combine and even influence each other to affect our perception of what we eat, everyday. The expert in multisensory perception divulges a multitude of industry secrets throughout the book, that bridge the gaps between techniques deployed in fine dining and supermarket shopping to how to elevate your home entertaining and takeaway coffee.
Fine dining is tackled in depth, including the sensorial tricks used to tantalise and enhance our dining experience, from heavy cutlery to plate colour, through to why we'll be seduced into paying twice as much in a supermarket when food is artfully displayed. Spence also shares some useful tips to deploy in homelife, like disposing of plastic lids when drinking takeaway coffee and impressing our guests with our home cooking by putting a few drops of something fragrant onto the middle of a wooden spoon or fork before serving them.
While the gimmicky gastrosensorial experience might just best be left to the experts, smoke and mirrors asisde, Spence imparts some takeway tips that could be easily applied to make daily life more delicious, and you never know, they just might change the way you eat.
Charles Spence is considered one of the leading experts in gastrophysics and has dedicated much of his professional life to working with a number of experimental chefs, including Heston Blumenthalfor over a decade.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.
Our quick and easy cast-iron skillet pizza recipe is adaptable and straightforward. If you have a favourite sauce or topping, feel free to sub it in to make your very own version of the perfect cast-iron skillet pizza. Take a look.
In the North Atlantic, near Canada's eaternmost point, Fair Island is haunted by the the struggles past, but finding a new future. Kaja Sajovic visited the people that still fish, hunt, cook and live on the island.