In ‘Gastrophysics,’ Charles Spence serves up science of eating

Charles Spence, head of the Crossmodal Research Laboratory at the University of Oxford, has authored a book titled “Gastrophysics: The New Science of Eating.” The work explores the underlying science of human eating habits, examining why and what people consume.

Specifically, the book investigates how seemingly unrelated external factors, such as the color of a serving plate, can significantly influence and alter the overall dining experience.