As both a foodie and a scientist, I knew that I had to read
this book. And I was not disappointed; this book is a wonderful blend of
science and food. Spence is a psychologist who studies taste and what
influences how we perceive food. Some are quite surprising, like the fact that touch
sensation is actually very important to our dining experience, and others less
so, like the effects of smell on food.
This book is clearly a labor of love, Spence has done plenty
of research with his experiments, with his experiences, and with the history of
food. Many chapters reference each other, but the overall flow consists of
going through the senses individually, and then discussing the experience of
dining more generally. He gives particular attention to food as theater, and
how all this attention to our different senses manifests as a sort of performance
in some places.
If you’re like me and cannot afford the vast majority of the
places that he goes to, Spence also makes a point to discuss how all of his
research is applicable to someone throwing a dinner party. There are tips for
how to create a memorable experience for your guests, and how to eat healthily.
The result is that the book is very accessible and relatable to the average
person, whether they are into food or just curious.
A really well done book on quite a fascinating branch of
science! I would love to be a volunteer for his studies, sign me up!
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