LEADER 03513nam 2200697 450 001 9910132164903321 005 20180730142448.0 010 $a1-118-49102-5 010 $a1-118-49100-9 010 $a1-118-49094-0 035 $a(CKB)3710000000186929 035 $a(EBL)1732296 035 $a(SSID)ssj0001262298 035 $a(PQKBManifestationID)11757959 035 $a(PQKBTitleCode)TC0001262298 035 $a(PQKBWorkID)11212306 035 $a(PQKB)11304714 035 $a(OCoLC)883891851 035 $a(MiAaPQ)EBC1732296 035 $a(DLC) 2014021552 035 $a(EXLCZ)993710000000186929 100 $a20140724h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe perfect meal $ethe multisensory science of food and dining /$fCharles Spence, Betina Piqueras-Fiszman 210 1$aChichester, England ;$aOxford, England :$cWiley-Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (439 p.) 300 $aIncludes index. 311 $a1-306-95801-6 311 $a1-118-49082-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aMachine 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 . 330 $a" The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience.Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural)Novel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology"--$cProvided by publisher. 330 $a"The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"--$cProvided by publisher. 606 $aGastronomy 606 $aDinners and dining 606 $aFood$xSensory evaluation 606 $aSenses and sensation 606 $aIntersensory effects 608 $aElectronic books. 615 0$aGastronomy. 615 0$aDinners and dining. 615 0$aFood$xSensory evaluation. 615 0$aSenses and sensation. 615 0$aIntersensory effects. 676 $a641.01 676 $a641.013 686 $aTEC012000$2bisacsh 700 $aSpence$b Charles$0897386 702 $aPiqueras-Fiszman$b Betina 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132164903321 996 $aThe perfect meal$92004914 997 $aUNINA