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020 _a9781118491027
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100 1 _aSpence, Charles.
245 1 4 _aThe perfect meal : the multisensory science of food and dining /
_cCharles Spence, Betina Piqueras-Fiszman ; foreword by Heston Blumenthal.
_h[electronic resource]
264 1 _aChichester, West Sussex, UK ;
_aHoboken, NJ :
_bWiley Blackwell,
_c2014.
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bn
_2rdamedia
338 _aonline resource
_bnc
_2rdacarrier
500 _aIncludes index.
500 _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.
504 _aIncludes bibliographical references and index.
505 0 _a1. Introducing the Perfect Meal -- 2. Let the Show Commence: On the Start of the Perfect Meal -- 3. Tastes Great, But What do We Call It? The Art and Science of Food Description -- 4. Plating and Plateware: On the Multisensory Presentation of Food -- 5. Getting Your Hands on the Food: Cutlery -- 6. The Multisensory Perception of Flavour -- 7. Using Surprise and Sensory Incongruity in a Meal -- 8. Looking for Your Perfect Meal in the Dark -- 9. How Important is Atmosphere to the Perfect Meal? -- 10. Technology at the Dining Table -- 11. On the Future of the Perfect Meal --
505 0 0 _g1.
_tIntroducing the Perfect Meal --
_g1.1.
_tIntroduction --
_g1.2.
_tA brief history of culinary movements --
_g1.2.1.
_tNouvelle Cuisine --
_g1.2.2.
_tThe rise of molecular gastronomy --
_g1.2.3.
_tMolecular gastronomy or modernist cuisine? --
_g1.2.4.
_tOn the rise of the celebrity chef --
_g1.3.
_tThe search for novelty and surprise --
_g1.3.1.
_tThe taste of expectation --
_g1.3.2.
_tFood as theatre: the multisensory experience economy meets cuisine --
_g1.4.
_tThe brain on flavour --
_g1.4.1.
_tNeurogastronomy --
_g1.4.2.
_tDo neurogastronomists make great-tasting food? --
_g1.5.
_tFood and the perception of everything else --
_g1.6.
_tGastrophysics: the new science of the table --
_g1.7.
_tFood perception is fundamentally multisensory --
_g1.8.
_tIsn't modernist cuisine only for the lucky few? --
_g1.9.
_tAmuse bouche -- --
_g2.
_tLet the Show Commence: On the Start of the Perfect Meal --
_g2.1.
_tIntroduction --
_g2.1.1.
_tMood food --
_g2.2.
_tOn the social aspects of dining --
_g2.2.1.
_tWaiting staff --
_g2.2.2.
_tThe company --
_g2.3.
_tOn the design of the menu --
_g2.3.1.
_tScanning the menu: 'Oysters, steak frites, field greens, oysters ...
505 0 0 _t' --
_g2.3.2.
_t'This dessert is literally calling me' --
_g2.3.3.
_tImages on the menu --
_g2.3.4.
_tOn a diet? Does nutritional information help? --
_g2.3.5.
_tPrice and behaviour --
_g2.3.6.
_tOn the format of the menu --
_g2.4.
_tConclusions -- --
_g3.
_tTastes Great, But What do We Call It? The Art and Science of Food Description --
_g3.1.
_tIntroduction --
_g3.2.
_tSnail porridge --
_g3.3.
_tCan labelling enhance the taste and/or flavour of food? --
_g3.4.
_tInterim summary --
_g3.5.
_tOn the neuroscience of naming food --
_g3.6.
_tNaming names --
_g3.7.
_tDoes food labelling influence the perceived ethnicity of a dish? --
_g3.8.
_tNatural and organic labels --
_g3.9.
_tHealth/ingredient labels --
_g3.10.
_tLocal labels --
_g3.11.
_tDescriptive food labelling --
_g3.12.
_tLabelling culinary techniques --
_g3.13.
_tSurprise! --
_g3.14.
_tExpectations and reactions --
_g3.15.
_tConclusions -- --
_g4.
_tPlating and Plateware: On the Multisensory Presentation of Food --
_g4.1.
_tIntroduction --
_g4.2.
_tA potted history of food presentation --
_g4.3.
_tThe plate: the essential element of our everyday meal --
_g4.3.1.
_tOn the colour of the plate --
_g4.3.2.
_tThe shape of the plate --
_g4.3.3.
_tThe size of the plate --
_g4.3.4.
_tOn the haptic aspects of the plateware --
_g4.4.
_tInterim summary --
_g4.5.
_tThe plate that is not a plate --
_g4.5.1.
_tReaching new heights --
_g4.5.2.
_tOn the smell and sound of the plateware --
_g4.5.3.
_tCamouflage --
_g4.5.4.
_tImprovised plateware --
_g4.5.5.
_tPurpose-made plateware --
_g4.6.
_tOn the multiple contributions of the visual appearance of a dish --
_g4.6.1.
_tOn the importance of harmony on the plate --
_g4.7.
_tIndividual diner responses to the visual presentation of food --
_g4.8.
_tConclusions -- --
_g5.
_tGetting Your Hands on the Food: Cutlery --
_g5.1.
_tIntroduction --
_g5.2.
_tThe story of cutlery --
_g5.3.
_tThe material qualities of the cutlery --
_g5.3.1.
_tThe quality of the cutlery --
_g5.3.2.
_tTasting the cutlery --
_g5.4.
_tSize matters --
_g5.5.
_tOn the texture/feel of the cutlery --
_g5.6.
_tColourful cutlery --
_g5.7.
_tCutlery that is not --
_g5.8.
_tFinger food --
_g5.9.
_tEating without hands --
_g5.10.
_tConclusions -- --
_g6.
_tThe Multisensory Perception of Flavour --
_g6.1.
_tIntroduction --
_g6.2.
_tPerceiving flavours --
_g6.3.
_tTaste --
_g6.3.1.
_tAre you a supertaster? --
_g6.4.
_tOlfactory-gustatory interactions --
_g6.4.1.
_tCross-cultural differences in multisensory flavour perception --
_g6.5.
_tOral-somatosensory contributions to multisensory flavour perception --
_g6.5.1.
_tAre you a thermal taster? --
_g6.6.
_tInterim summary --
_g6.7.
_tThe sound of food --
_g6.8.
_tVisual flavour --
_g6.8.1.
_tHow does colour influence flavour perception? --
_g6.8.2.
_tSummary of research on visual flavour --
_g6.9.
_tThe cognitive neuroscience of multisensory flavour perception --
_g6.10.
_tConclusions -- --
_g7.
_tUsing Surprise and Sensory Incongruity in a Meal --
_g7.1.
_tIntroduction --
_g7.2.
_tHow did sensory incongruity become so popular and why is it so exciting? --
_g7.2.1.
_tThe search for novelty --
_g7.2.2.
_tThe rise of molecular gastronomy/modernist cuisine --
_g7.2.3.
_tThe rise of sensory marketing and multisensory design --
_g7.2.4.
_tGlobalization --
_g7.3.
_tDefining sensory incongruity --
_g7.4.
_tNoticing sensory incongruity --
_g7.4.1.
_tDisconfirmed expectations --
_g7.4.2.
_tHidden and visible incongruity --
_g7.5.
_tA brief history of sensory incongruity at the dinner table --
_g7.6.
_tColour-flavour incongruity --
_g7.7.
_tFormat-flavour incongruity --
_g7.8.
_tSmell-flavour incongruity --
_g7.9.
_tInterim summary --
_g7.10.
_tThe diner's response to sensory incongruity --
_g7.10.1.
_tAttentional capture --
_g7.10.2.
_tSurprise --
_g7.10.3.
_tMemorability --
_g7.11.
_tMolecular gastronomy and surprise --
_g7.12.
_tSensory incongruity and the concept of `naturalness' --
_g7.13.
_tIndividual differences in the response of diners to sensory incongruity --
_g7.14.
_tConclusions -- --
_g8.
_tLooking for Your Perfect Meal in the Dark --
_g8.1.
_tIntroduction --
_g8.2.
_tThe social aspects of dining in the dark --
_g8.3.
_tWhy are dining in the dark restaurants so popular nowadays? --
_g8.4.
_tSeeing or not seeing (correctly) the food --
_g8.4.1.
_tThe importance of colour to food --
_g8.4.2.
_tDo our other senses really become more acute in the dark? --
_g8.5.
_tDoes dining in the dark really capture how the blind experience food? --
_g8.6.
_tCooking in the dark --
_g8.7.
_tConclusions -- --
_g9.
_tHow Important is Atmosphere to the Perfect Meal? --
_g9.1.
_tIntroduction --
_g9.2.
_tAtmospherics and the experience economy --
_g9.3.
_tThe Provencal Rose paradox --
_g9.4.
_tDoes the atmosphere really influence our appraisal of the meal? --
_g9.5.
_tOn the ethnicity of the meal --
_g9.6.
_tTuning up how much money and time we spend at the restaurant --
_g9.6.1.
_tThe style and volume of the music --
_g9.6.2.
_tThe tempo of the music --
_g9.6.3.
_t"Pardon?'' --
_g9.7.
_tContext and expectation --
_g9.8.
_tThe lighting --
_g9.9.
_tThe olfactory atmosphere --
_g9.10.
_tOn the feel of the restaurant --
_g9.11.
_tAtmospheric contributions to taste and flavour perception --
_g9.12.
_tMultisensory atmospherics --
_g9.13.
_tConclusions -- --
_g10.
_tTechnology at the Dining Table --
_g10.1.
_tIntroduction --
_g10.2.
_tTechnology on the dining table --
_g10.3.
_tTransforming the dining experience by means of technology --
_g10.4.
_tAugmented Reality (AR) food: A case of technology for technology's sake? --
_g10.5.
_tUsing QR codes to change our interaction with food --
_g10.6.
_tFostering healthy eating through the incorporation of technology --
_g10.7.
_tTechnology and distraction --
_g10.8.
_tUsing technology to control the multisensory atmosphere --
_g10.9.
_tOn the neuroscience of matching sound to food (and how technology might help) --
_g10.10.
_tOn the future of technology at the table: digital artefacts --
_g10.11.
_tThe SmartPlate --
_g10.12.
_tAnyone for a 'Gin & Sonic'? --
_g10.13.
_tThe tablet as twenty-first century plateware? --
_g10.14.
_tTips from the chef at the tips of your fingers --
_g10.15.
_tConclusions -- --
_g11.
_tOn the Future of the Perfect Meal --
_g11.1.
_tIntroduction --
_g11.2.
_tOn the history of predicting the future of food --
_g11.2.1.
_tA meal (or even a day's food) in a single dose --
_g11.2.2.
_tOn the mechanization of feeding --
_g11.2.3.
_tAir 'food' --
_g11.2.4.
_tArtificial flavours --
_g11.3.
_tFrom the past to the future of food --
_g11.3.1.
_tSous vide as the twenty-first century microwave --
_g11.3.2.
_t3D printed food: an astronomical idea --
_g11.3.3.
_tOn the future of cultured meat --
_g11.3.4.
_tNote-by-note cuisine --
_g11.3.5.
_tEating insects for pleasure: bug burger with insect paste, anyone? --
_g11.3.6.
_tThe new algal cuisine --
_g11.4.
_tAnyone for a spot of neo-Futurist cuisine? --
_g11.4.1.
_tFood theatre: food as entertainment --
_g11.4.2.
_tPlating art --
_g11.5.
_tInterim summary --
_g11.6.
_tAcknowledging our differences --
_g11.7.
_tThe meal as catalyst for social exchange --
_g11.8.
_tIs it a restaurant or is it a science laboratory? --
_g11.9.
_tPop-up dining, story telling and the joys of situated eating --
_g11.10.
_tConclusions.
520 _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.
520 _a"The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"--
_cProvided by publisher.
588 0 _aPrint version record and CIP data provided by publisher.
650 0 _aGastronomy.
650 0 _aDinners and dining.
650 0 _aFood
_xSensory evaluation.
650 0 _aSenses and sensation.
650 0 _aIntersensory effects.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aDinners and dining.
_2fast
_0(OCoLC)fst00893952
650 7 _aFood
_xSensory evaluation.
_2fast
_0(OCoLC)fst00930607
650 7 _aGastronomy.
_2fast
_0(OCoLC)fst00938901
650 7 _aIntersensory effects.
_2fast
_0(OCoLC)fst00977503
650 7 _aSenses and sensation.
_2fast
_0(OCoLC)fst01112562
655 4 _aElectronic books.
700 1 _aPiqueras-Fiszman, Betina.
776 0 8 _iPrint version:
_aSpence, Charles.
_tPerfect meal.
_dChichester, West Sussex, UK : John Wiley & Sons Inc., 2014
_z9781118490822
_w(DLC) 2014013901
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781118491003
_zWiley Online Library
942 _2ddc
_cBK
999 _c207484
_d207484