Edible Experiences : The Science and Art of Food Perception

• Autore: Jelinčić Daniela Angelina
• Pubblicazione: Bradford : , : Ethics International Press Limited, , 2025; ©2025
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (313 pages)
• Disciplina: 641.013
• Soggetto topico: Gastronomy; Food preferences
• Nota di contenuto: Edible Experiences: The Science and Art of Food Perception -- by Daniela Angelina Jelinčić -- Introduction: What is it about? -- 1. Food in the experience economy -- 2. The brain-food connection -- The sense of taste -- Sweet -- Salty -- Sour -- Bitter -- Umami -- Fatty -- Starchy -- The brain's reactions to combining flavours -- How come we all have the same physiology but react differently to certain foods? -- The sense of sight -- Visual properties that influence the experience, and their connection with emotions -- The sense of hearing -- Properties of sound that influence the experience, and their connection with emotions -- The sense of smell -- Types of smell -- The experience of smell -- How come we all have the same physiology but react differently to a particular smell? -- The effect of smell on taste -- The sense of touch -- Properties of touch that influence the experience, and their connection with emotions -- 3. Creating a dining experience -- What affects the sensation of taste? -- Taste and sight -- Appearance
• Sommario/riassunto: Edible Experiences: The Science and Art of Food Perception provides understanding of food-science-art connections in applying principles of experience design. It is done by involving all five senses in gastronomy, based on the principles of the experience economy and achieving psychological satisfaction of consumers. The text builds on the seminal works on the experience economy (Pine and Gilmore, 1998), neurogastronomy (Shepherd, 2013) and gastrophysics (Spence, 2017). However, it offers a wider picture on food, seeing it also from the perspectives of tourism, arts, anthropological, marketing and diplomacy. In an easily understandable style, the book offers a complement to existing knowledge on the omnipresent topic of food, but seen from different perspectives, offering understanding of the colour, form, symmetry, melody, rhythm, tonality, scale, harmony, etc., used in food experience design. The cause-and-effect relationship between individual visual, auditory, tactile, olfactory, gustatory stimuli and consumer reactions is provided.
• Titolo autorizzato: Edible Experiences
• ISBN: 9781837112005
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911117598703321
• Lo trovi qui: Univ. Federico II