Gastrophysics: The New Science of Eating is a recently published book by British experimental psychologist Charles Spence. I had heard about his work in a few food podcasts I listen to, particularly his experiments with “sonic seasoning” – the effect that sound has on taste and texture perception. The introduction was written by British celebrity chef Heston Blumenthal of The Fat Duck, with whom Spence has collaborated for a number of years. This fact certainly gives the author more credibility than the Ig Nobel Prize he won in 2008 for his sonic seasoning research on potato chips. What is gastrophysics? As described by the author in chapter one, gastrophysics is…