In “Gastrophysics: The New Science of Eating,” Charles Spence, the head of the Crossmodal Research Laboratory at the University of Oxford, whips up a dish about why we eat, what we eat, and how seemingly unrelated things — like the color of a serving plate — can vastly affect our dining experience. “The pleasures of the table reside in the mind, not in the mouth,” Spence writes. Published by Viking, an imprint of Penguin Random House, in 2017, I have found this recent-for-me find to be quite del
