Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Digital Dining : New Innovations in Food and Technology / / by Charles Spence, Carlos Velasco
| Digital Dining : New Innovations in Food and Technology / / by Charles Spence, Carlos Velasco |
| Autore | Spence Charles |
| Edizione | [1st ed. 2025.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (549 pages) |
| Disciplina |
641.3
664 |
| Altri autori (Persone) | VelascoCarlos |
| Soggetto topico |
Food science
Food - Sensory evaluation Artificial intelligence Food Science Sensory Evaluation Food Engineering Artificial Intelligence |
| ISBN |
9783031910500
9783031910494 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- Introduction to digital gastronomy -- Gastroporn -- Digitally-representing flavours and AI-recipe creation: Possibilities and pitfalls -- What role robots in gastronomy? -- Digital commensality -- What future 3D food printing? -- Digital gastronomy in the home -- Food experiences in extended reality -- Immersive digital food experiences throughout the customer journey -- Digital storytelling & gastronomy -- What is the future of digital gastronomy?. |
| Record Nr. | UNINA-9911015859003321 |
Spence Charles
|
||
| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman
| The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman |
| Autore | Spence Charles |
| Pubbl/distr/stampa | Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (439 p.) |
| Disciplina |
641.01
641.013 |
| Soggetto topico |
Gastronomy
Dinners and dining Food - Sensory evaluation Senses and sensation Intersensory effects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-49102-5
1-118-49100-9 1-118-49094-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 . |
| Record Nr. | UNINA-9910132164903321 |
|
Spence Charles
|
||
| Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman
| The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman |
| Autore | Spence Charles |
| Pubbl/distr/stampa | Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (439 p.) |
| Disciplina |
641.01
641.013 |
| Soggetto topico |
Gastronomy
Dinners and dining Food - Sensory evaluation Senses and sensation Intersensory effects |
| ISBN |
1-118-49102-5
1-118-49100-9 1-118-49094-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 . |
| Record Nr. | UNINA-9910677995003321 |
|
Spence Charles
|
||
| Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||