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Gastrophysics: The New Science of Eating

The psychologist, Professor Charles Spence, Head of the Crossmodal Research Laboratory at Oxford University, looks at our multisensory experience of food. What is on our minds as we eat? He has studied how our brains process and integrate the information from our senses and how we perceive the world around us.

Tropical Roots and Tubers: Production, Processing and Technology

This volume sets out to provide a complete resource for research, industry and development professionals, whose work is touched upon by tropical root and tuber crops. It is thus both necessary and timely as attention is focused on decline in diversity in human agriculture and nutrition driven by the advance of cereals. Roots and tubers are key providers of dietary starch and micronutrients.



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