The Perfect Meal: The Multisensory Science of Food and Dining.pdf

The Perfect Meal: The Multisensory Science of Food and Dining.pdf
 

书籍描述

内容简介
This book aims to summarize the huge body of research that has emerged recently documenting the effect that each one of the diner's senses has on their perception and enjoyment of a meal. The authors will look at all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant, though we will make sure that wherever possible the implications of the findings/insights for at-home dining will also be made clear) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus will not be on flavour perception (which is the more traditional path of sensory analyses of food and drink experiences), but rather on all of the non-food and beverage factors that have been shown to influence the diner's overall experience. Factors like the colour of the plate (visual), the shape of the glass (visual/tactile), the names used to describe the dishes (cognitive), and the music that is playing in the background inside the restaurant (aural) will be considered. Novel approaches to understanding the diner's experience in the restaurant setting based on decision neuroscience, marketing, design, and psychology will also be covered. The book will describe all the exciting research in this area in an accessible style for a wide general readership.

媒体推荐
"Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman. "The senses as the starting point for creating" was one of the most important creative methods of elBulli and one of the pillars of our cooking. This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists. Therefore, I invite you to enjoy the secrets of the fascinating world of the senses from Charles and Betina's hand, something which is fundamental to enjoy gastronomy." Ferran Adria, gastonomist and head chef of elBulli

作者简介
Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University. Betina Piqueras-Fiszman is a researcher at the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University

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