The Perfect Meal: The Multisensory Science of Food and DiningJohn Wiley & Sons, 10 jul 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
3 | |
Plating and Plateware On the Multisensory | |
1 | |
6On the multiple contributions of the visual | |
2 | |
6Colourful cutlery | |
Looking for Your Perfect Mealin the Dark | |
presentation offood 4 8Conclusions | |
How Important is Atmosphere to the Perfect | |
8The lighting 9 9 The olfactory atmosphere | |
List of Illustrations | |
References | |
Technology at the Dining Table | |
1 | |
1 | |
The Multisensory Perception of Flavour | |
flavour perception 6 10 Conclusions | |
Using Surprise and Sensory Incongruity in | |
9Onthe | |
Getting Your Hands on the Food Cutlery | |
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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