The Multisensory Science of Food and Dining
Author: Charles Spence,Betina Piqueras-Fiszman
Publisher: John Wiley & Sons
Category: Technology & Engineering
View: 4229The authors of The Perfect Meal examine all of theelements that contribute to the diners experience of a meal(primarily at a restaurant) and investigate how each of thediners senses contributes to their overall multisensoryexperience. The principal focus of the book is not on flavorperception, but on all of the non-food and beverage factors thathave been shown to influence the diners overallexperience. 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 diners experiencein the restaurant setting are explored from the perspectives ofdecision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.