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Science At The Table: "Gastrophysics"

Mart Laanpere, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=8901766

They are definitely related, but cooking and nutrition are different sciences. 

Now let's add another: Gastrophysics.  It brings human behavior to eating, and explains things like why we eat more food when there are more people around, and why ketchup is just not considered palatable if it's green. 

Charles Spence at the University of Oxford gives us a crash course in his book Gastrophysics: The New Science of Eating.  Grab radio, fork, and knife, and hear the news about what we chew. 

 

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Geoffrey Riley is a graduate of the University of Missouri School of Journalism and has hosted the Jefferson Exchange on JPR since 2009. He's been a broadcaster in the Rogue Valley for more than 35 years, working in both television and radio.