Why are 27% of drinks bought on aeroplanes tomato juice? Why do we consume 35% more food when eating with one more person, and 75% more when with three?

This is just a small taste of ‘gastrophysics’, the new field of knowledge pioneered by Oxford Professor, Charles Spence, combining science, neuroscience, psychology and design.

British chef and author of the Angry Chef blog, Anthony Warner, interrogates a crack team of psychiatrists, behavioural economists, food scientists and dieticians to unravel why sensible, intelligent people are so easily taken in by food fads. Meal-times will never be the same again.

Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory at Oxford University. The recipient of many prestigious awards, he popularised the term ‘gastrophysics’ and leads the field in this ground-breaking area of science.

Anthony Warner is a professional chef and food writer and the author of The Angry Chef blog. A regular contributor to New Scientist, he has also written for the Mail on Sunday, Telegraph and other publications. He is on a mission to expose and debunk food myths.

Bee Wilson is an acclaimed food writer, historian and author of four books, including First Bite, Consider the Fork and Swindled. She writes for a wide range of publications including the Guardian and the London Review of Books. She has been named BBC Radio 4’s Food Writer of the Year and Fortnum & Mason Food Writer 2016 and 2017. First Bite won the Special Commendation André Simon Book Award 2015. She lives in Cambridge.