"[A] delicious explainer"
--Real Simple

"Fascinating...[Spence] considers everything from marketing and cognitive neuroscience to design and behavioral economics to get the scoop on how our brains process the food on our plate."
--PureWow

"Spence has a light touch and a knack for framing research questions in provocative headings: 'What's the link, ' he asks, 'between the humble tomato and aircraft noise?' It's a question worth pondering should you have the dubious pleasure of being served an in-flight meal, just as you'll learn here why the barista at Starbucks puts your name on the cup (hint: it's not really a memory aid for said barista). A sharp, engaging education for food consumers and a font of ideas for restaurateurs and chefs as well."--Kirkus

"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

"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

"Spence allows people to appreciate the multisensory experience of eating."--The New Yorker

"Not many people are as ready to realize the importance of the senses as Charles Spence."--Ferran Adrià, El Bulli restaurant, Spain

"Can't fail to entertain, inform, and dazzle."--Heston Blumenthal, The Fat Duck restaurant, UK

"A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste."--Sunday Times (UK)

"Gastrophysics serves up a mind-bending menu of fascinating insights."--Observer (UK)