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Off Menu: The Secret Science of Food & Dining
Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
Have you ever noticed that a café’s coffee tastes better in a mug than it does in a to-go cup? Or that hearing the sound of a cocktail being prepared - the sloshing of the liquid in the shaker, the clink of the ice as it’s stirred - makes you enjoy it even more? In Off Menu, journalist Nell McShane Wulfhart explores the facets of food science that you’ve probably never thought about - lighting, background music, the brain’s reaction to the ping of a microwave - but have nonetheless played a role in how you’ve experienced a meal, a drink, or an entire night out.
This lively, accessible audio project distills cutting-edge research into lessons on everything from what quick fixes can cover up your mistakes in the kitchen to what meal to serve when you’re planning to break up with someone. It’s the perfect listen to devour as you’re strolling through the farmer’s market, washing the dishes, or planning your next dinner party.
Have you ever noticed that a café’s coffee tastes better in a mug than it does in a to-go cup? Or that hearing the sound of a cocktail being prepared - the sloshing of the liquid in the shaker, the clink of the ice as it’s stirred - makes you enjoy it even more? In Off Menu, journalist Nell McShane Wulfhart explores the facets of food science that you’ve probably never thought about - lighting, background music, the brain’s reaction to the ping of a microwave - but have nonetheless played a role in how you’ve experienced a meal, a drink, or an entire night out.
This lively, accessible audio project distills cutting-edge research into lessons on everything from what quick fixes can cover up your mistakes in the kitchen to what meal to serve when you’re planning to break up with someone. It’s the perfect listen to devour as you’re strolling through the farmer’s market, washing the dishes, or planning your next dinner party.
6 pages, Audiobook
Published January 1, 2020
36 people are currently reading
231 people want to read
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Displaying 1 - 30 of 108 reviews
January 21, 2021
This is jam (no pun intended) packed full of fun facts and findings on the way we enjoy food, drinks, and entertaining. Perfect for a foodie or someone who loves hearing crazy human experiments.
December 23, 2020
I absolutely devoured every morsel of this book! It’s a short read with a great flow on audio. I got it free with audible membership.
The author covers food science (and a great deal of drink science too). She covers taste vs flavor and all that it implies. Why do you like certain tastes and dislike others? Can you be tricked into thinking you like something you didn’t like? Can you trick yourself into eating less? What does crunchiness have to do with anything?
The tone of the book is lighthearted and friendly. The author encourages experimentation, entertaining, and effervescent drinks. I’m sure I’ll be listening to it again before I have my next batch of guests.
The author covers food science (and a great deal of drink science too). She covers taste vs flavor and all that it implies. Why do you like certain tastes and dislike others? Can you be tricked into thinking you like something you didn’t like? Can you trick yourself into eating less? What does crunchiness have to do with anything?
The tone of the book is lighthearted and friendly. The author encourages experimentation, entertaining, and effervescent drinks. I’m sure I’ll be listening to it again before I have my next batch of guests.
July 4, 2021
This was a FASCINATING audible original!!! Wasn’t sure what to expect, but it was really really interesting. Enough so that I have listened to part of it again, this time with my husband.
March 27, 2023
3.5 stars, rounded up
I found this book in the Audible plus catalog and thought it sounded interesting. When I noticed this week that it will no longer be available after the end of March, I had to squeeze it into my reading plan for this month.
There was some fascinating information here about how the food and drink industries – from restaurants to retailers to manufacturers – play up the way the human brain works in order to sell more product. Everything from the music played at a restaurant (or a dinner party!) to the color and font used on packaging is chosen to persuade us to eat slower (and drink more alcohol), to think a product is more indulgent than it is, and of course, to make us hungrier.
While this all makes sense, I draw the line at tying a sprig of rosemary to a serving spoon to let my guests smell the herb just before they eat my food ... at keeping a second refrigerator just to make ‘pure’ ice and to chill wine/drink glasses... at buying 24K gold cutlery (!!) so food will “taste better.” Ummm... no, just ... no. I’ll make do with my black stoneware dinner plates, Target special glasses, and stainless steel cutlery, thank you very much.
I found this book in the Audible plus catalog and thought it sounded interesting. When I noticed this week that it will no longer be available after the end of March, I had to squeeze it into my reading plan for this month.
There was some fascinating information here about how the food and drink industries – from restaurants to retailers to manufacturers – play up the way the human brain works in order to sell more product. Everything from the music played at a restaurant (or a dinner party!) to the color and font used on packaging is chosen to persuade us to eat slower (and drink more alcohol), to think a product is more indulgent than it is, and of course, to make us hungrier.
While this all makes sense, I draw the line at tying a sprig of rosemary to a serving spoon to let my guests smell the herb just before they eat my food ... at keeping a second refrigerator just to make ‘pure’ ice and to chill wine/drink glasses... at buying 24K gold cutlery (!!) so food will “taste better.” Ummm... no, just ... no. I’ll make do with my black stoneware dinner plates, Target special glasses, and stainless steel cutlery, thank you very much.
September 18, 2023
As the author references many times, a lot of information in this book is connected to America or North America. Bringing out the fact that 'healthy' subconsciously means 'bad'was one of the many hints that the tips and tricks from this book can't be universal. Overall quite interesting, but at times the author does get a bit snobbish. Homemade ice doesn't need a separate freezer and everyone can't afford the pricier wine bottles. -_-
June 5, 2021
Quite nice recommendations about how to improve the drinking and eating experience without actually changing much what we drink and eat.
Some tips are hard to believe to be honest, but it's a fun reading anyway.
Some tips are hard to believe to be honest, but it's a fun reading anyway.
October 31, 2023
An audiobook mostly comprised of rules and advice on food & drinks when hosting at home. Since this is not something I’m into, I didn’t find it so relevant for my reality, but always interested to learn a bit more about food!
July 22, 2021
A fun book to listen -while cooking and baking. :)
December 13, 2021
So many interesting studies on taste and perception. The human brain is fascinating. There are some fun games at the end to play with friends.
April 10, 2021
This was really fun! Great roadtrip audiobook.
May 12, 2021
Pretty fascinating stuff, like how room color, noise, music, packaging, glassware, etc can *scientifically* affect your perception of what you're eating and drinking. It's all in your head, yes, but isn't everything?
I'm excited to try eating food and drinking drinks.
I'm excited to try eating food and drinking drinks.
December 31, 2020
When I give a book two stars, it means it was bad, but I was able to finish it. I reserve the one star rating for books too awful to finish.
I would put the myriad recommendations offered in this Audible Original in four categories, ranging from most number of recommendations in the category to least:
1) Ones that would clearly take a lot of time, even if performed in advance (without acknowledgement that you are busy three days before a dinner party, too), and that for the most part, it did not seem that the author actually tried them herself
2) Ones that were of dubious use, or not supported by facts. More on that later
3) Ones that were obvious to anyone who has been cooking on their own for even a few years
4) Ones that might actually be useful.
As for category two, I will give an example of how not to “do research”. If someone tells you that baroque food or a baroque-themed dinner party (not sure what these are) will taste better with baroque music, do not recommend music by Berlioz. Even if there is evidence (which was not cited!) that such pairings of similar times in history for food and music make the experience better, Berlioz was not born until the nineteenth century, well past the baroque era. Try Telemann’s banquet music, instead. It was composed for the purpose and is beautiful, in my opinion. And take your food advice from someone actually willing to fact-check themselves.
I would put the myriad recommendations offered in this Audible Original in four categories, ranging from most number of recommendations in the category to least:
1) Ones that would clearly take a lot of time, even if performed in advance (without acknowledgement that you are busy three days before a dinner party, too), and that for the most part, it did not seem that the author actually tried them herself
2) Ones that were of dubious use, or not supported by facts. More on that later
3) Ones that were obvious to anyone who has been cooking on their own for even a few years
4) Ones that might actually be useful.
As for category two, I will give an example of how not to “do research”. If someone tells you that baroque food or a baroque-themed dinner party (not sure what these are) will taste better with baroque music, do not recommend music by Berlioz. Even if there is evidence (which was not cited!) that such pairings of similar times in history for food and music make the experience better, Berlioz was not born until the nineteenth century, well past the baroque era. Try Telemann’s banquet music, instead. It was composed for the purpose and is beautiful, in my opinion. And take your food advice from someone actually willing to fact-check themselves.
December 12, 2020
This is a delightful exploration of the science on food, drinking, dining, and entertaining. My favorite chapters were the earlier ones — especially regarding the influence of smell, sound, and setting on taste. I liked the tips and tricks that can help enhance our appreciation of food while making our meals a little more healthy. I don't give parties, but the later chapters on entertaining were nevertheless still interesting. I also liked the narration (and I'm picky about that).
(I thought that the narrator consistently mispronounced satiety, saying ˈsā-sh(ē-)ə-tē instead of sə-ˈtī-ə-tē — but it turns out that both pronunciations are correct.)
Of course, there are no references with an audiobook, a big drawback when you're listening to nonfiction and want to find out more details, especially about cited studies: How were the studies done? Are the stated results warranted by the data?
But overall, I thoroughly enjoyed the book and kept hitting pause to share some interesting tidbit with my husband, whose interest was piqued enough that he's now listening to the book, too.
Free on Audible Plus.
(I thought that the narrator consistently mispronounced satiety, saying ˈsā-sh(ē-)ə-tē instead of sə-ˈtī-ə-tē — but it turns out that both pronunciations are correct.)
Of course, there are no references with an audiobook, a big drawback when you're listening to nonfiction and want to find out more details, especially about cited studies: How were the studies done? Are the stated results warranted by the data?
But overall, I thoroughly enjoyed the book and kept hitting pause to share some interesting tidbit with my husband, whose interest was piqued enough that he's now listening to the book, too.
Free on Audible Plus.
April 22, 2022
This is an interesting audio. It deals with food and what it just might take to fully enjoy every second of your experiences rather than just scarfing it up and going about your day.
According to this, food can taste better based on a lot of different things. Things such as smell, visual presentation, sounds, and more. It mentions things that I never would have thought of. Does coffee taste better in a mug or in a to-go cup? Do you know why? This book tells you. How is it that the sound of a drink being made can make you enjoy it more? Journalist Nell McShane Wulfhart takes you on a journey that explores the facets of food service. There are things in here that will make you want to try them out and things your jaw hits the floor after hearing. It’ll have you doing a lot more thinking about music, lighting, and even your microwave.
This is a good audio. The narrator is fantastic and the sounds that were included in the background were perfect. This was a lot of fun.
According to this, food can taste better based on a lot of different things. Things such as smell, visual presentation, sounds, and more. It mentions things that I never would have thought of. Does coffee taste better in a mug or in a to-go cup? Do you know why? This book tells you. How is it that the sound of a drink being made can make you enjoy it more? Journalist Nell McShane Wulfhart takes you on a journey that explores the facets of food service. There are things in here that will make you want to try them out and things your jaw hits the floor after hearing. It’ll have you doing a lot more thinking about music, lighting, and even your microwave.
This is a good audio. The narrator is fantastic and the sounds that were included in the background were perfect. This was a lot of fun.
April 9, 2024
I started listening to this Audible on a long road trip. And I was hooked. Some parts were a bit too long for my taste, but all in all, I enjoyed the lively presented information, as well as the tips and tricks to present and serve food and drinks. A slightly different display of drinks or meals can create a different experience, from the visual impact to the auditory effect. Our brains are conditioned by colors, sounds and not only smells. And so evidently, all these factor in when we like or dislike a dish/beverage. The author explains how sounds can be used to make food and drinks delicious, how smells can influence us to create a sensorial pleasure, and how one can set an appealing table and enjoy better cocktails.
I recommend you explore the chapters of this read. I'm sure you will end up discovering at least a few things about your habits and how to plan and execute an impeccable gathering/party.
I recommend you explore the chapters of this read. I'm sure you will end up discovering at least a few things about your habits and how to plan and execute an impeccable gathering/party.
April 20, 2025
This was a light and entertaining listen. It’s great for curious food lovers. I especially enjoyed the science-y bits: how red plates might curb your appetite (a possible “stop” signal?), or how something as simple as salt or texture can elevate a meal far beyond taste alone. I found myself intrigued by timing details too, like the best moment to add basil to a dish.
However, I felt the book leaned more toward cocktails, liquor, and hosting—topics that don’t match my day-to-day life. As someone who hardly drinks or entertains, those parts weren’t as useful, though still amusing. I would’ve loved to see more about how cultural traditions intersect with the science of food—there was space to expand on that.
Still, this was a fun, bite-sized read that made me look at flavor, scent, and setting with fresh eyes. I may also be more observant the next time I go to a restaurant. 👀
However, I felt the book leaned more toward cocktails, liquor, and hosting—topics that don’t match my day-to-day life. As someone who hardly drinks or entertains, those parts weren’t as useful, though still amusing. I would’ve loved to see more about how cultural traditions intersect with the science of food—there was space to expand on that.
Still, this was a fun, bite-sized read that made me look at flavor, scent, and setting with fresh eyes. I may also be more observant the next time I go to a restaurant. 👀
November 30, 2020
This is a nice free Audible book which brings up research about how sound (new to me), texture, smell, cutlery and stoneware, etc. all affect perception of food, and then for the second half becomes a decent guide to hosting better dinner parties. Some very specific stuff, like round objects being perceived as tasting sweet, so you can correct a dish which came out bitter by serving it in a round dish (to a slight degree), and encouraging finishing dishes in front of guests/at the table (even minor things). Also learned about "equal ratio cocktails" which are easy to make, and premixed cocktails which you can make a day or two in advance. Nothing ground-breaking, but well presented and helpful.
December 13, 2020
This book was phenomenal. I have learned more in this book about cooking and entertaining than any show or cookbook...ever. This book needs to be in print. I need to have this as a reference for entertaining than I can go back to year after year. It is so packed with information, studies and research that I could never remember all of it. It covers drinks, music, wine, glassware, cutlery, ice, packaging and the psychology behind it all. There is so much in this book I'm sure I could listen to it ten times and still learn something new. So wtf Amazon, stop holding out on me and print this book. This book is a life changer and I really don't want to have to listen to it ten times and take notes.
June 30, 2023
Ever since I read Mindless Eating, I've been interested in books on food and psychology. This one fits the bill and has some really interesting info, and a lot of practical tips on how to improve your own dinners and parties. If you enjoy food and science, you will like this book. Some of more interesting tidbits that I picked up are:
* What kind of music to play before, during, and after dinner
* The more expensive a wine is, the more we enjoy it - how to introduce wine at a party without leaving the price tag on
* How to use sounds and freshness cues to enhance the enjoyment of dinner
* The importance of texture
* What style of glass enhances smell the most (rounded or squared)
Lots more, definitely a quick but fun read.
* What kind of music to play before, during, and after dinner
* The more expensive a wine is, the more we enjoy it - how to introduce wine at a party without leaving the price tag on
* How to use sounds and freshness cues to enhance the enjoyment of dinner
* The importance of texture
* What style of glass enhances smell the most (rounded or squared)
Lots more, definitely a quick but fun read.
December 9, 2020
I downloaded this for free just based on the title so I had no idea what to expect.
It was actually a bit more interesting than I expected.
The part that I found most interesting were the tips for hosting parties, some of those actually sound useful.
As far as the science part, what intrigued me the most was the effect of sound on how food tastes, I had never thought of that.
Finally as a general note, I found myself wishing I could get a paper version of this product. If I actually wanted to apply some of these tips an audiobook is not the most convenient medium. Hopefully they will release a print version.
It was actually a bit more interesting than I expected.
The part that I found most interesting were the tips for hosting parties, some of those actually sound useful.
As far as the science part, what intrigued me the most was the effect of sound on how food tastes, I had never thought of that.
Finally as a general note, I found myself wishing I could get a paper version of this product. If I actually wanted to apply some of these tips an audiobook is not the most convenient medium. Hopefully they will release a print version.
March 15, 2022
This is an interesting book. There was a bit that I knew already, and quite a bit that I didn't. Having worked in foodservice/retail I knew a bit already about the marketing effects of color, typefaces, music and scent. Some of the information about the actual utensils, including plates and bowls as well as flatware was interesting as well, and plausible, but I'm not sure exactly how much impact much of this would have on a daily basis. Also disappointed that this was an audiobook only. I would be interested in seeing footnotes and citations for the assertions maded rather than having to take the author's word for it.
February 28, 2025
I really enjoyed learning about non-chemical techniques that restaurants, grocery shops, and party hosts use to make their food more appealing. For instance, when food is served in round plates or red plates, it tends to taste sweeter. Having background music is a great idea, and it's best to have a mix of both new and old songs. I also discovered some interesting tips, like how ice cream is packaged, the importance of greeting guests as they enter your home by giving something in their hand, and the art of describing a dish to encourage faster consumption. These techniques can enhance the overall dining experience and make the food more enjoyable.
November 26, 2020
There were some questionable studies cited here that I would be interested in the sources for (such as the noise and obesity correlation - I have a hunch that median home prices and therefore household income would inversely correlate with higher noise areas, and income is more likely an indicator of obesity than noise level). However I did learn many fun and interesting facts, and am eager to try them out on guests when it is possible to have dinner parties again. There was also a great use of the audiobook format in using sound effects to reinforce the themes of the book.
March 16, 2021
Food for thought! Scientific facts and insights about presenting food and enhancing food experiences, translated into little tips and tricks which are easy to apply in everyday life or when hosting a party.
Would prefer this book in printed form, though, for easy reference and to flip through.
The audio format (or narrator's style or density of information?) left me with a bit of a headache each time after 20'. So while this was very interesting, it did take me ages to finish the audiobook and I will not recall as much as I would when able to quickly glance back.
Would prefer this book in printed form, though, for easy reference and to flip through.
The audio format (or narrator's style or density of information?) left me with a bit of a headache each time after 20'. So while this was very interesting, it did take me ages to finish the audiobook and I will not recall as much as I would when able to quickly glance back.
November 17, 2021
This audiobook is for foodies - people who find anything food-related to be fascinating (like aroma added to ice cream packaging so you get that vanilla whiff when you open it -- because frozen food doesn't smell). Many marketing ploys take advantage of these biases that people have, such as wine in a heavier bottle is better (in fact, any food in a sturdier container like glass instead of plastic will be perceived as better quality). This book is filled out with all sorts of information about how our senses affect what we taste.
September 29, 2022
Interesting in the way of being born in the middle sixties, in New Zealand where every home had a vegetable garden and fruit trees, and the only ..icide’s in our yard were Blitzen, Derris Dust or saucers of beer :-)
Pleased I am too, that we were all raised on the home grown real thing, that all my female relatives preserved the home grown real thing, that I know what the real thing tasted like.
This is a book for anyone born in a world of added flavours, colours and taste, who the profit driven have re-educated.
A really good listen, thank you Nell McShane Wulfhart :-)
Pleased I am too, that we were all raised on the home grown real thing, that all my female relatives preserved the home grown real thing, that I know what the real thing tasted like.
This is a book for anyone born in a world of added flavours, colours and taste, who the profit driven have re-educated.
A really good listen, thank you Nell McShane Wulfhart :-)
September 30, 2023
If you're interested in food science and how psychology and food are related, this is an excellent book for you. There is so much to learn here about how intricately taste is linked to things beyond the chemistry, beyond the ingredients and their interplay. How things like sound, textures, lighting, plates, and so on affect our enjoyment of the food, and enhances or diminishes certain taste. The only crib I have about this is, this is only in Audiobook format and I cannot go back to specific areas of the book quickly for reference. Need an kindle edition badly.
December 4, 2020
Lo inicié solo para diversificar mis temas de libros, pero aunque tiene más contenido del que amenamente sería tolerable sobre los temas (al menos para mí), menciona información importante sobre cómo los olores, presentación y hasta el sonido del entorno, estimulan el apetito. Además de varios tips e información sobre coctelería, maridaje y la interacción social promovida con la comida y las bebidas.
August 27, 2021
An abundance of tips and tricks for making food and parties more enjoyable. I thought the emphasis on alcohol took somethings away, and many other topics could have been explored in better detail if you wanted to maintain the volume. I suspect that most of the people interested in these topics might also be interested in the libations, so I guess you can't please all the people...
Fun for gaining perspective on different topics around enjoying food and company.
Fun for gaining perspective on different topics around enjoying food and company.
Displaying 1 - 30 of 108 reviews