gastrophysics

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Gastrophysics

Author : Charles Spence
ISBN : 9780735223486
Genre : Technology & Engineering
File Size : 47. 33 MB
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The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Cephsinaction Towards Future Challenges For Cephalopod Science

Author : Lindy Holden-Dye
ISBN : 9782889634378
Genre :
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The last five years have been extremely challenging, but also very innovative for cephalopod science, and the outstanding tradition of biological contribution with cephalopod molluscs as key players in science and human activities and interests has continued. This Research Topic is one of several dedicated to cephalopod molluscs (e.g., Hanke and Osorio, 2018; Ponte et al., 2018) hosted by Frontiers over the last few years, not to mention other papers published separately. Highlighting of cephalopod science is important because it has much to offer not only the life science community, but also more broadly the public perception of science and its understanding and relationship with scientific endeavour and cephalopods as living organisms and part of our everyday life (at least for most of us). This contribution illustrates the key needs that need to be overcome by the cephalopod research community, i.e. rapid and effective mechanisms for exchange of knowledge and resources, sharing of laboratory protocols, videos, tissues, samples and data-sets, innovative approaches and initiatives in public engagement. The cuttlefish comic included is an excellent example of a type of media that can be used to expand scientific knowledge to the public and human relationship with live animals. There are strategic challenges in convincing globally distributed policy makers and funders of the relevance of cephalopods in scientific advances, and also in the regulatory aspects, since cephalopods are the only invertebrates whose use is regulated in Europe in a research context and this increases the need for integrated oversight and direction in terms of ethics and animal welfare (e.g., Jacquet et al., 2019a; 2019b; Ponte et al., 2019). This Research Topic also aligns with the interests of the cephalopod community in stimulating public interest in cephalopods extending to a broader audience that could include chefs and gourmets, and fishers and scientists aiming to develop sustainable food resources. “CephsInAction: Towards Future Challenges for Cephalopod Science” Research Topic includes 14 papers from about 40 authors representing ten different countries, thus overlapping with the original parties that contributed to the COST FA1301 that, together with CephRes, promoted and supported this editorial initiative.

Modern Theoretical And Observational Cosmology

Author : Manolis Plionis
ISBN : 1402008082
Genre : Science
File Size : 39. 9 MB
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Proceedings of the second Hellenic Cosmology Meeting, held in the National Observatory of Athens (Penteli, 19-20 April 2001)

Scientific American

Author :
ISBN : UCSD:31822018480475
Genre : Science
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Cosmic Frontiers

Author : Nigel Metcalfe
ISBN : 1583813209
Genre : Science
File Size : 71. 63 MB
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"These proceedings of an international conference held during July-August 2006 in Durham, UK, provide a comprehensive, up-to-date overview of recent observational breakthroughs from the present generation of astronomical surveys and what they imply for theories of galaxy formation and cosmology. Starting in the early Universe with the observations of the microwave background, the evidence for the standard cosmological model provided by the WMAP satellite is reviewed. It is the exquisite balance between the impressive fit to the microwave background temperature fluctuations provided by the standard model and its requirements for finely-tuned dark energy and a still undetected Cold Dark Matter particle that makes this such an exciting moment in cosmology. Other pieces of evidence for the standard model are also reviews these include the form of large-scale galaxy clustering from the extensive 2dF and SDSS surveys and also the Type Ia supernova Hubble diagram, all of which involved heroic astronomical efforts in surveying the sky. The conference then looks at the deeper surveys, now aimed at understanding the processes of galaxy formation and evolution. Here there appears to be considerably less support for the standard model. In particular, massive early-type galaxies appear to be old and also to have been in place at high redshifts. This evolutionary behavior does not arise naturally from the standard model and the proceedings review ways of reconciling such observations with theory. Thus the 15 invited reviews, 29 contributed talks, and 39 poster papers combine to provide a state-of-the-art snapshot of the observational questions set by survey astronomy for theories of cosmology and galaxy formation. The book is suitable for researchers and graduate students interested in both theoretical and observational aspects of survey astronomy, galaxy formation and cosmology." -- publisher's website.

Hubble S Science Legacy

Author : Kenneth R. Sembach
ISBN : 1583811362
Genre : Science
File Size : 57. 78 MB
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Anglo American Trade Directory

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ISBN : IND:30000121850311
Genre : Great Britain
File Size : 30. 39 MB
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Seaweeds

Author : Ole G. Mouritsen
ISBN : 9780226044361
Genre : Cooking
File Size : 82. 3 MB
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Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.

Growing Black Holes Accretion In A Cosmological Context

Author : Andrea Merloni
ISBN : 3540252754
Genre : Science
File Size : 82. 92 MB
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Supermassive black holes are now believed to play an important role in the evolution of the Universe. Every respectable galaxy hosts in its center a black hole that appears to regulate the growth of the galaxy itself. In this book, leading experts in the field review the most recent theoretical and observational results on the following topics: - formation and growth of the first black holes in the Universe and their role in the formation and evolution of galaxies - the physics of black-hole accretion and the production of relativistic jets - binary black-hole mergers and gravitational radiation. Theoretical work is supplemented by the most recent exciting results from space and ground based observatories. This volume is useful research and reference tool for the entire astrophysical community.

Umami

Author : Ole Mouritsen
ISBN : 9780231537582
Genre : Cooking
File Size : 86. 77 MB
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In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

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