n. The theories and experimental methodologies of physics applied to food, cooking, and eating.
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Spence and his peers have, through a line of scientific inquiry that is informally referred to as gastrophysics, studied in minute detail how we experience food and drink. Who we eat with; how food is arranged and described; the colour, texture and weight of plates and cutlery; background noise — all these things affect taste.
—Amy Fleming, “Charles Spence: the food scientist changing the way we eat,” The Guardian (London), September 24, 2014
Until recently, McGee said, scientific focus on cooking was always on safety, hygiene, and industrial manufacturing (such as how to can clams so they don't spoil).

Today, the study of gastrophysics draws from psychology, culture, food structuring, and quantum chemistry, among other disciplines.
—Valerie Vande Panne, “Forks, knives, beakers,” Harvard Gazette, September 10, 2013
2004 (earliest)
—Kerry Parker, “Recipe for success: teachers get inspiration from 'gastrophysics'” (PDF), Physics Education, January 01, 2004
Although hydrodynamic and radiative processes are expected to play im-portant roles around collapsed objects and may bias the galaxy distributionrelative to the mass (gastrophysics regime in Fig. 1), a global role in obscuringthe early universe uctuations by late time generation on large scales nowseems unlikely.
—J. Richard Bond, “Cosmic Consequences from the CMB, Circa Summer 96,” Canadian Institute for Theoretical Astrophysics, October 28, 1997