The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman.
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Available copies
- 1 of 1 copy available at Berklee College of Music.
Current holds
0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Stan Getz Library | TX631 .S68 2014 | 37684001095713 | Library Stacks | Copy hold / Volume hold | Available | - |
Record details
- ISBN: 9781118490822 (paperback)
- ISBN: 1118490827 (paperback)
- Physical Description: xix, 400 pages, 16 unnumbered pages of plates : illlustrations ; 25 cm.
- Publisher: Chichester, West Sussex, UK ; Wiley Blackwell, 2014.
- Copyright: ©2014
Content descriptions
| General Note: | Includes forward by Heston Blumenthal in English. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Summary, etc.: | " 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. |
Search for related items by subject
| Subject: | Gastronomy. Dinners and dining. Food > Sensory evaluation. Senses and sensation. Intersensory effects. |