{"id":23709,"date":"2021-07-27T20:13:39","date_gmt":"2021-07-28T00:13:39","guid":{"rendered":"http:\/\/libreriagisbert.com\/ebooks\/product\/gastrofisica\/"},"modified":"2021-07-27T20:13:39","modified_gmt":"2021-07-28T00:13:39","slug":"gastrofisica","status":"publish","type":"product","link":"https:\/\/libreriagisbert.com\/ebooks\/libro\/gastrofisica\/","title":{"rendered":"Gastrof\u00edsica"},"content":{"rendered":"<p>\u00bfPor qu\u00e9 comemos un 35% m\u00e1s cuando comemos con otra persona, y un 75% m\u00e1s cuando somos tres? \u00bfPor qu\u00e9 el 27% de bebidas a base de zumo de tomate se consumen en los aviones? \u00bfQu\u00e9 planes tienen los grandes chefs y las empresas alimenticias para transformar nuestras experiencias gastron\u00f3micas? Y lo m\u00e1s importante, \u00bfqu\u00e9 podemos aprender de estas revoluciones para preparar platos memorables en casa?<\/p>\n<p>Estos son s\u00f3lo algunos de los ingredientes de <i>Gastrof\u00edsica<\/i>, un libro en el que el brillante profesor de Oxford, Charles Spence, nos muestra c\u00f3mo nuestros sentidos se relacionan de formas extraordinarias, y la importancia de todos los elementos \u00abm\u00e1s all\u00e1 del plato\u00bb en la comida: el peso de los cubiertos, el color del plato, la m\u00fasica de ambiente, y mucho m\u00e1s. Bien sea comiendo solo o en una fiesta, en un avi\u00f3n o delante del televisor, el autor nos ayuda a entender qu\u00e9 estamos saboreando y a influenciar en la experiencia de los dem\u00e1s.<\/p>\n<h2 class=\"author-hide\">Charles Spence<\/h2>\n<p class=\"author-hide\">Grupo Planeta<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfPor qu\u00e9 comemos un 35% m\u00e1s cuando comemos con otra persona, y un 75% m\u00e1s cuando somos tres? \u00bfPor qu\u00e9 el 27% de bebidas a base de zumo de tomate se consumen en los aviones? \u00bfQu\u00e9 planes tienen los grandes chefs y las empresas alimenticias para transformar nuestras experiencias gastron\u00f3micas? Y lo m\u00e1s importante, \u00bfqu\u00e9 [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":[],"autores":[11530],"product_cat":[22916,22965,22007,21819,22724,22009,21773],"product_tag":[],"editoriales":[23516],"class_list":["post-23709","product","type-product","status-publish","hentry","autores-charles-spence","product_cat-aplicaciones-industriales-de-investigacion-cientifica-e-innovacion-tecnologica","product_cat-ciencia-cognitiva","product_cat-ciencia-cuestiones-generales","product_cat-divulgacion-cientifica","product_cat-estudios-interdisciplinarios","product_cat-influencia-de-la-ciencia-y-la-tecnologia-sobre-la-sociedad","product_cat-neurociencias","editoriales-grupo-planeta"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gastrof\u00edsica - Librer\u00eda Gisbert<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/libreriagisbert.com\/ebooks\/libro\/gastrofisica\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastrof\u00edsica - Librer\u00eda Gisbert\" \/>\n<meta property=\"og:description\" content=\"\u00bfPor qu\u00e9 comemos un 35% m\u00e1s cuando comemos con otra persona, y un 75% m\u00e1s cuando somos tres? \u00bfPor qu\u00e9 el 27% de bebidas a base de zumo de tomate se consumen en los aviones? \u00bfQu\u00e9 planes tienen los grandes chefs y las empresas alimenticias para transformar nuestras experiencias gastron\u00f3micas? 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