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The Perfect Meal
The Multisensory Science of Food and Dining
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Check link for latest rating. ( 47 ratings, 4 reviews)
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Format: Paperback / softback
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The Perfect Meal
$7199
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book suits food enthusiasts, chefs, and anyone intrigued by the science and psychology behind dining experiences. It appeals to readers interested in gastronomy, sensory studies, and the intersection of neuroscience with culinary arts.
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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
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 flavour 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.
The Perfect Meal was the 2015 Popular Science Prose Award Winner.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The Times praises the book as unique and eye-opening, challenging the notion that taste is only on the tongue. The New York Journal of Books highlights its revealing look at multisensory eating and cooking experiences. Nature notes the entertaining and informative analysis including fascinating details on cutlery evolution. Renowned chefs Heston Blumenthal and Ferran Adrià commend the book for demonstrating the complexity and creativity involved in gastronomy and the critical role of sensory perception.
Book Details
INFORMATION
ISBN: 9781118490822
Publisher: John Wiley and Sons Ltd
Format: Paperback / softback
Date Published: 03 October 2014
Country: United Kingdom
Imprint: Wiley-Blackwell
Contributors:
- Foreword by Heston Blumenthal
Audience: Professional and scholarly
DIMENSIONS
Spine width: 23.0mm
Width: 168.0mm
Height: 244.0mm
Weight: 839g
Pages: 432
About the Author
Charles Spence is Professor of Experimental Psychologyand Head of the Crossmodal Research Laboratory in the Department ofExperimental Psychology at Oxford University. Betina Piqueras-Fiszman was Consumer and SensoryResearcher at the Crossmodal Research Laboratory in the Departmentof Experimental Psychology at Oxford University and is currentlyAssistant Professor in the Department of Marketing and ConsumerBehaviour at Wageningen UR.
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