The Perfect Meal. The Multisensory Science of Food and Dining
The Perfect Meal. The Multisensory Science of Food and Dining
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Sobre el libro The Perfect Meal. The Multisensory Science of Food and Dining de Betina Piqueras-Fiszman i Charles Spence publicado por John Wiley & Sons al 2014:
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.Altres llibres de Betina Piqueras-Fiszman
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