A feast in every sense

After reading Gastrophysics: The New Science of Eating, you might, as I did, sit for a bit wondering what a chef is, exactly. We think of chefs as cooks, people in charge of a kitchen, ingredients, pan and heat, who hopefully produce great dishes of food. But this is apparently an outdated concept. For chefs who want to make their name in the world now, the expression of their art must exceed the nourishment on the plate. Cooking can only take a dish so far in order to make it memorable, claims Professor Charles Spence. ‘No matter how exquisitely executed,’ he adds. Whoa! I can still recall the taste of my mother’s sublime steak-and-kidney pudding from 20 years ago.

Spence is an eminent scientist at the department of experimental psychology at Oxford University. His interests include studying how the mind manages to process different information from all the senses and he has lent his expertise in ‘multi-sensory experience’ — gastrophysics — to the food industry.