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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.
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.
Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University.
Betina Piqueras-Fiszman was Consumer and Sensory Researcher at the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University and is currently Assistant Professor in the Department of Marketing and Consumer Behaviour at Wageningen UR.
* 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
| Erscheinungsjahr: | 2014 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Taschenbuch |
| Seiten: | 432 |
| Inhalt: | 400 S. |
| ISBN-13: | 9781118490822 |
| ISBN-10: | 1118490827 |
| Sprache: | Englisch |
| Herstellernummer: | 1W118490820 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Piqueras-Fiszman, Betina
Spence, Charles |
| Hersteller: |
John Wiley & Sons
John Wiley and Sons Ltd |
| Maße: | 244 x 170 x 24 mm |
| Von/Mit: | Betina Piqueras-Fiszman (u. a.) |
| Erscheinungsdatum: | 03.10.2014 |
| Gewicht: | 0,751 kg |
Charles Spence is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University.
Betina Piqueras-Fiszman was Consumer and Sensory Researcher at the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University and is currently Assistant Professor in the Department of Marketing and Consumer Behaviour at Wageningen UR.
* 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
| Erscheinungsjahr: | 2014 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Taschenbuch |
| Seiten: | 432 |
| Inhalt: | 400 S. |
| ISBN-13: | 9781118490822 |
| ISBN-10: | 1118490827 |
| Sprache: | Englisch |
| Herstellernummer: | 1W118490820 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Piqueras-Fiszman, Betina
Spence, Charles |
| Hersteller: |
John Wiley & Sons
John Wiley and Sons Ltd |
| Maße: | 244 x 170 x 24 mm |
| Von/Mit: | Betina Piqueras-Fiszman (u. a.) |
| Erscheinungsdatum: | 03.10.2014 |
| Gewicht: | 0,751 kg |
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