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The perfect meal :the multisensory science of food and dining /

レコード種別:	言語・文字資料 (印刷物) : 単行資料
タイトル / 著者:	The perfect meal :/ Charles Spence, Betina Piqueras-Fiszman.
その他のタイトル:	the multisensory science of food and dining /
著者:	Spence, Charles.
その他の著者:	Piqueras-Fiszman, Betina.
出版された:	Chichester, West Sussex, UK :John Wiley & Sons,2014.
記述:	xix, 400 p., [16] p. of plates :ill. (some col.) ;25 cm.
主題:	Gastronomy. -
電子資源:	http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg
国際標準図書番号 (ISBN):	9781118490822 (paperback) :
国際標準図書番号 (ISBN):	1118490827 (paperback)

The perfect meal :the multisensory science of food and dining /
Spence, Charles.

The perfect meal :the multisensory science of food and dining /Charles Spence, Betina Piqueras-Fiszman. - Chichester, West Sussex, UK :John Wiley & Sons,2014. - xix, 400 p., [16] p. of plates :ill. (some col.) ;25 cm.

Includes bibliographical references and index.

Machine generated contents note: Introducing the perfect meal Let the show commence: On the start of the perfect meal Tastes great, but what do we call it? The art and science of food description Plating and plateware: On the multisensory presentation of food Getting your hands on the food: Cutlery The multisensory perception of flavour Using surprise and sensory incongruity in a meal Looking for your perfect meal in the dark How important is atmosphere to the perfect meal? Technology at the dining table On the future of the perfect meal .

" 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"--

ISBN: 9781118490822 (paperback) :NT1087

LCCN: 2014013901Subjects--Topical Terms:

1000089566
Gastronomy.

LC Class. No.: TX631 / .S68 2014

Dewey Class. No.: 641.01/3

The perfect meal :the multisensory science of food and dining /
LDR:02457cam a2200277 a 4500 001 1000061670
003 DLC
005 20160412195211.0
008 140530s2014 enkaf b 001 0 eng
010 $a 2014013901
020 $a 9781118490822 (paperback) : $c NT1087
020 $a 1118490827 (paperback)
020 $z 9781118491027 (ePub)
020 $z 9781118490945 (Adobe PDF)
035 $a 2014013901
040 $a DLC $b eng $c DLC $d DLC
042 $a pcc
050 0 0 $a TX631 $b .S68 2014
082 0 0 $a 641.01/3 $2 23
100 1 $a Spence, Charles. $3 1000089564
245 1 4 $a The perfect meal : $b the multisensory science of food and dining / $c Charles Spence, Betina Piqueras-Fiszman.
260 $a Chichester, West Sussex, UK : $b John Wiley & Sons, $c 2014.
300 $a xix, 400 p., [16] p. of plates : $b ill. (some col.) ; $c 25 cm.
504 $a Includes bibliographical references and index.
505 8 $a Machine generated contents note: Introducing the perfect meal Let the show commence: On the start of the perfect meal Tastes great, but what do we call it? The art and science of food description Plating and plateware: On the multisensory presentation of food Getting your hands on the food: Cutlery The multisensory perception of flavour Using surprise and sensory incongruity in a meal Looking for your perfect meal in the dark How important is atmosphere to the perfect meal? Technology at the dining table On the future of the perfect meal .
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"-- $c Provided by publisher.
520 $a "The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"-- $c Provided by publisher.
650 0 $a Gastronomy. $3 1000089566
650 0 $a Dinners and dining. $3 1000089567
650 0 $a Food $x Sensory evaluation. $3 1000012606
650 0 $a Senses and sensation. $3 1000077083
650 0 $a Intersensory effects. $3 1000089568
700 1 $a Piqueras-Fiszman, Betina. $3 1000089565
856 4 2 $3 Cover image $u http://catalogimages.wiley.com/images/db/jimages/9781118490822.jpg

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