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Titel och upphov The Perfect Meal : the multisensory science of food and dining
Utgivning, distribution etc. John Wiley & Sons, Chichester, West Sussex, UK : 2014
Utgivningsår
DDC klassifikationskod (Dewey Decimal Classification)
SAB klassifikationskod
Fysisk beskrivning xix, 400 pages, 16 unnumbered pages of plates illustrations (chiefly color) 25 cm
Anmärkning: Innehållsbeskrivning, sammanfattning " 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.
Term
Annat medium Online: Spence, Charles. Perfect meal ISBN 9781118491003
ISBN
Antal i kö:
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*020 $z9781118491003 (electronic bk.)
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*035 $a(SE-LIBR)16435498
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*084 $aQca$2kssb/8 (machine generated)
*100 $aSpence, Charles
*24514$aThe Perfect Meal :$bthe multisensory science of food and dining /$cCharles Spence, Betina Piqueras-Fiszman.
*264 1$aChichester, West Sussex, UK :$bJohn Wiley & Sons,$c2014
*300 $axix, 400 pages, 16 unnumbered pages of plates$billustrations (chiefly color)$c25 cm
*520 $a" The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience.Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural)Novel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology"--$cProvided by publisher.
*650 7$aGastronomi$0https://id.kb.se/term/sao/Gastronomi$2sao
*650 7$aMåltider$0https://id.kb.se/term/sao/M%C3%A5ltider$2sao
*650 7$aSensorisk analys$0https://id.kb.se/term/sao/Sensorisk%20analys$2sao
*650 7$aSinnen och förnimmelser $0https://id.kb.se/term/sao/Sinnen %20och %20f%C3%B6rnimmelser$2sao
*650 0$aGastronomy.
*650 0$aDinners and dining.
*650 0$aSenses and sensation.
*650 0$aFood$xSensory evaluation.
*650 0$aGastronomy
*650 0$aSenses and sensation
*650 0$aDinners and dining
*650 0$aSensory evaluation
*700 $aPiqueras-Fiszman, Betina$4aut
*77608$iOnline:$aSpence, Charles.$tPerfect meal$z9781118491003
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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.
2015 Popular Science Prose Award Winner.