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The Perfect Meal
Details
Description
Description| Publisher | John Wiley & Sons (UK) |
| Author(s) | Charles Spence / Betina Piqueras-Fiszman / Heston Blumenthal |
| Subtitle | The Multisensory Science of Food and Dining |
| Edition | 1 |
| Published | 3rd October 2014 |
| Related course codes |
The Multisensory Science of Food and Dining
The authors of The Perfect Meal examine all of the
elements that contribute to the diners experience of a meal
(primarily at a restaurant) and investigate how each of the
diners 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 diners 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 diners experience
in the restaurant setting are explored from the perspectives of
decision neuroscience, marketing, design, and psychology.
2015 Popular Science Prose Award Winner.
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