Charles Spence: Gastrophysics | Taschenbuch

Cover: 9780241977743 | Gastrophysics | The New Science of Eating | Charles Spence | Buch

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

Originalsprache: Englisch

13,70 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

auf Lager, Lieferzeit 1-2 Werktage

Kategorien:

Der Artikel ist nicht in deutscher Sprache verfasst.
Die Sprache der Produktbeschreibung und Details kann in Englisch angegeben sein. Sollten Sie Verständnisprobleme haben, wenden Sie sich gerne an uns.

Beschreibung

Professor Charles Spence has spent the last two decades researching how people perceive the world around them at the Crossmodal Research Laboratory at Oxford University, earning him the international reputation as the expert in multisensory perception and experience design. He has popularized the term 'gastrophysics', and leads the field in this ground-breaking area of science that is rapidly transforming the way in which we all experience what we eat and drink. He has consulted for many multinational companies, including Unilever, PepsiCo, Diageo, Pernod Ricard, P&G, Nestl¿nd Twinings, advising on various aspects of multisensory design, packaging, and branding, and has conducted research with a number of world-leading chefs, mixologists and baristas, including Heston Blumenthal and Ferran Adri¿In 2008 he was awarded an Ig Nobel Prize for his ground-breaking work on the 'sonic crisp', demonstrating how a louder crunch makes a crisp seem fresher.

Über den Autor

Professor Charles Spence has spent the last two decades researching how people perceive the world around them at the Crossmodal Research Laboratory at Oxford University, earning him the international reputation as the expert in multisensory perception and experience design. He has popularized the term 'gastrophysics', and leads the field in this ground-breaking area of science that is rapidly transforming the way in which we all experience what we eat and drink. He has consulted for many multinational companies, including Unilever, PepsiCo, Diageo, Pernod Ricard, P&G, Nestlé and Twinings, advising on various aspects of multisensory design, packaging, and branding, and has conducted research with a number of world-leading chefs, mixologists and baristas, including Heston Blumenthal and Ferran Adrià. In 2008 he was awarded an Ig Nobel Prize for his ground-breaking work on the 'sonic crisp', demonstrating how a louder crunch makes a crisp seem fresher.

Details

Erscheinungsjahr:	2018
Genre:	Ernährungswissenschaft
Rubrik:	Essen & Trinken
Thema:	Lebensmittelkunde
Medium:	Taschenbuch
Inhalt:	300 S.
ISBN-13:	9780241977743
ISBN-10:	0241977746
Sprache:	Englisch
Originalsprache:	Englisch
Herstellernummer:	431740
Einband:	Kartoniert / Broschiert
Autor:	Spence, Charles
Hersteller:	Penguin Books Ltd (UK) Viking Penguin Penguin Classics
Maße:	197 x 131 x 24 mm
Von/Mit:	Charles Spence
Erscheinungsdatum:	03.05.2018
Gewicht:	0,272 kg

Artikel-ID: 111038730

Über den Autor

Professor Charles Spence has spent the last two decades researching how people perceive the world around them at the Crossmodal Research Laboratory at Oxford University, earning him the international reputation as the expert in multisensory perception and experience design. He has popularized the term 'gastrophysics', and leads the field in this ground-breaking area of science that is rapidly transforming the way in which we all experience what we eat and drink. He has consulted for many multinational companies, including Unilever, PepsiCo, Diageo, Pernod Ricard, P&G, Nestlé and Twinings, advising on various aspects of multisensory design, packaging, and branding, and has conducted research with a number of world-leading chefs, mixologists and baristas, including Heston Blumenthal and Ferran Adrià. In 2008 he was awarded an Ig Nobel Prize for his ground-breaking work on the 'sonic crisp', demonstrating how a louder crunch makes a crisp seem fresher.

Ähnliche Produkte