GastrophysicsFreakonomics for eating a ground breaking and tasty book by the world leading expert in sensory science. Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting edge insights to make memorable meals at home? These are just some of the
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