El. knyga: Perfect Meal - The Multisensory Science of Food and Dining: The Multisensory Science of Food and Dining [Wiley Online]

" 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"--

"The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"--

"Nowadays a great many chefs are realising that science also has a place at the table; that a dining experience is made up of far more than just good food. By understanding how we use our senses to interact with and appreciate food we may be able to further enhance our guests' dining experiences. This book looks at many topics which will become increasingly relevant to both chefs and our food culture as a whole in the coming years."-Jozef Youseff, chef and author of Molecular Gastronomy at Home (www.kitchen-theory.com)

"The Perfect Meal goes beyond the exotic ingredients and creative insights of the chef and into the realm of the diner's psychology. Using an accessible writing style that neither talks down to the reader nor dumbs down the science, the authors take us into the relatively unexplored world of the dining context: the gastrophysics of the visual, acoustic, tactile influences - not to mention taste and smell - that we are exposed to in every dining experience."-John Prescott, Ph.D, author of Taste Matters: Why We Eat the Foods We Do

"Focussing on the brain's interpretation of our eating experience, pioneers Spence and Piqueras-Fiszman acknowledge the interdisciplinary nature of gastronomy, rendering a complex area of study both digestible and applicable. This input furthers the development of co-evolving disciplines - the scientific study of our brains, and the relentless creativity, experimentation and intuition so important in producing a truly great meal."-Ben Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab

"Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman. This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists."-Ferran Adria, elBullifoundation

"The Perfect Meal can't tail to entertain, inform and ultimately to dazzle"

Heston Blumenthal, chef and owner of The Fat Duck

"Nowadays a great many chefs are realising that science also has a place at the table; that a dining experience is made up of far more than just good food. By understanding how we use our senses to interact with and appreciate food we may be able to further enhance our guests' dining experiences. This book, looks at many topics which will become increasingly relevant to both chefs and our food culture as a whole in the coming years"

Jozef Youseff, chef and author of Molecular Gastronomy at Home (www.kitchen-theory.com)

"The Perfect Meal goes beyond the exotic ingredients and creative insights of the chef and into the realm of the diner's psychology. Using an accessible writing style that neither talks down to the reader nor dumbs down the science, the authors take us into the relatively unexplored world of the dining context: the gastrophysics of the visual, acoustic, tactile influences -- not to mention taste and smell -- that we are exposed to in every dining experience"

John Prescott, Ph.D, author of Taste Matters: Why We Eat the Foods We Do

"Focussing on the brain's interpretation of our eating experience, pioneers Spence and Piqueras-Fiszman acknowledge the Interdisciplinary nature of gastronomy, rendering a complex area of study both digestible and applicable. This valuable input furthers the development of co-evolving disciplines -- the scientific study of our brains, and the relentless creativity, experimentation and intuition so important in producing a truly great meal"

Ben Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab

"Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman. This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists"

Ferran Adria, elBullifoundation