Bibliograph

The perfect meal, the multisensory science of food and dining, Charles Spence, Betina Piqueras-Fiszman

Type

Label

The perfect meal, the multisensory science of food and dining, Charles Spence, Betina Piqueras-Fiszman

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrationsplates

Index

index present

Literary Form

non fiction

Main title

The perfect meal

Nature of contents

bibliographydictionaries

Oclc number

880929938

Responsibility statement

Charles Spence, Betina Piqueras-Fiszman

Sub title

the multisensory science of food and dining

Summary

"The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's 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 diner's overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural)Novel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology"--, Provided by publisher"The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"--, Provided by publisher

Classification

Contributor