The science of eating: how people make decisions about what to eat and drink

Our dining pleasures are not just about what we taste, but also about how our mind works. —

A few weeks ago, I was out at a restaurant with a friend. The music playing in the backround was of the fast, thumping variety and neither of us could hear much of what the other was saying. So we ended up eating rather quickly and heading somewhere much quieter for coffee and dessert.

I didn’t think much of this experience until I read Professor Charles Spence’s seminal book Gastrophysics: The New Science Of Eating.

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