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The Perfect Meal

The Perfect Meal


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About the Book

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.
About the Author:

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.


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Product Details
  • ISBN-13: 9781118490822
  • Publisher: Wiley-Blackwell
  • Publisher Imprint: Wiley-blackwell
  • Depth: 25
  • Language: English
  • Returnable: N
  • Sub Title: The Multisensory Science of Food and Dining
  • Width: 170 mm
  • ISBN-10: 1118490827
  • Publisher Date: 22 Sep 2014
  • Binding: Paperback
  • Height: 241 mm
  • No of Pages: 424
  • Spine Width: 20 mm
  • Weight: 934 gr


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