the perfect meal the multisensory science of food and dining

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The Perfect Meal

Author : Charles Spence
ISBN : 9781118491027
Genre : Technology & Engineering
File Size : 66. 41 MB
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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. 2015 Popular Science Prose Award Winner.

The Perfect Meal

Author : Charles Spence
ISBN : 9781118490822
Genre : Technology & Engineering
File Size : 48. 85 MB
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Gastrophysics

Author : Charles Spence
ISBN : 9780735223462
Genre : Business & Economics
File Size : 21. 88 MB
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The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.

Multisensory Flavor Perception

Author : Betina Piqueras-Fiszman
ISBN : 9780081003510
Genre : Technology & Engineering
File Size : 50. 57 MB
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Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Neurogastronomy

Author : Gordon Shepherd
ISBN : 9780231159111
Genre : Science
File Size : 42. 48 MB
Format : PDF
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Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description

Mouthfeel

Author : Ole Mouritsen
ISBN : 9780231543248
Genre : Cooking
File Size : 20. 28 MB
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Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

The Kitchen As Laboratory

Author : Cesar Vega
ISBN : 9780231153447
Genre : Cooking
File Size : 71. 75 MB
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Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.

In Touch With The Future

Author : Alberto Gallace
ISBN : 9780199644469
Genre : Computers
File Size : 39. 26 MB
Format : PDF
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This book explores the science of touch. It brings together the latest findings from cognitive neuroscience about the processing of tactile information in humans. The book provides a comprehensive overview of scientific knowledge regarding themes such as tactile memory, tactile awareness (consciousness), tactile attention, the role of touch in interpersonal and sexual interactions, and the neurological substrates of touch. It highlights the many ways in which ourgrowing understanding of the world of touch can, and in some cases already are, being applied in the real world in everything from the development of virtual reality (VR) environments, tablet PCs,mobile phones, and even teledildonics - the ultimate frontier in terms of adult entertainment. For students and researchers in the brain sciences, this book is presents a valuable and fascinating exploration into one of our least understood senses

Taste What You Re Missing

Author : Barb Stuckey
ISBN : 9781439190739
Genre : Cooking
File Size : 60. 80 MB
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A professional food developer featured by Malcolm Gladwell in a New Yorker "perfect cookie" article offers insight into the psychology and physiology of taste while providing engaging anecdotes and cooking exercises for enhancing the flavor experience. 40,000 first printing.

The Perfect Meal

Author : John Baxter
ISBN : 9780062088079
Genre : Travel
File Size : 74. 72 MB
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John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world's great cultural achievements before they disappear completely. Some of the most revered and complex elements of French cuisine are in danger of disappearing as old ways of agriculture, butchering, and cooking fade and are forgotten. In this charming culinary travel memoir, John Baxter follows up his bestselling The Most Beautiful Walk in the World by taking his readers on the hunt for some of the most delicious and bizarre endangered foods of France. The Perfect Meal: In Search of the Lost Tastes of France is the perfect read for foodies and Francophiles, cooks and gastronomists, and fans of food culture.

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