The Perfect Meal: The Multisensory Science of Food and DiningJohn Wiley & Sons, 22 sept 2014 - 432 páginas The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are:
Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner. |
Índice
Introducing the Perfect Meal | 1 |
On the Start of the Perfect Meal | 37 |
Tastes Great But What do We Call It? The Art and Science | 71 |
On the Multisensory Presentation | 109 |
Cutlery | 151 |
The Multisensory Perception of Flavour | 183 |
Using Surprise and Sensory Incongruity in a Meal | 215 |
Looking for Your Perfect Meal in the Dark | 249 |
5 | 264 |
How Important is Atmosphere to the Perfect Meal? | 271 |
4 | 280 |
Technology at the Dining Table | 311 |
On the Future of the Perfect Meal | 339 |
| 383 | |
Otras ediciones - Ver todo
The Perfect Meal: The Multisensory Science of Food and Dining Charles Spence,Betina Piqueras-Fiszman Vista previa restringida - 2014 |
Términos y frases comunes
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