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

In “Gastrophysics: The New Science of Eating,” Charles Spence, the head of the Crossmodal Research Laboratory at the University of Oxford, whips up a dish about why we eat, what we eat, and how seemingly unrelated things — like the color of a serving plate — can vastly affect our dining experience. “The pleasures of the table reside in the mind, not in the mouth,” Spence writes. Published by Vikin