13367cam a2200889 i 4500 ocn880929938 OCoLC 20171030095325.0 m o d cr ||||||||||| 140602s2014 enk ob 001 0 eng 2014021552 016838431 Uk 9781118491027 (ePub) 1118491025 (ePub) 9781118490945 (Adobe PDF) 1118490940 (Adobe PDF) 9781118491003 1118491009 1306958016 9781306958011 1118490827 9781118490822 9781118490822 (paperback) CHBIS 010245046 CHBIS 010442171 CHNEW 000710788 CHVBK 329037420 CHVBK 334087759 DEBSZ 410561592 NLGGC 380254409 NZ1 15701034 DEBBG BV043610929 DEBBG BV043396834 (OCoLC)880929938 (OCoLC)883891851 (OCoLC)908035847 627052 MIL 1360DBFD-4486-48B6-A166-E6E929A0B1D5 OverDrive, Inc. http://www.overdrive.com DLC eng rda pn DLC YDX N$T DG1 YDXCP OCLCF IDEBK EBLCP E7B UKMGB MHW DEBSZ CDX TEFOD UV0 TEFOD COO OCLCQ DEBBG pcc MAIN TX631 CKB 000000 bisacsh 641.01/3 23 TEC012000 bisacsh Spence, Charles. The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman ; foreword by Heston Blumenthal. [electronic resource] Chichester, West Sussex, UK ; Hoboken, NJ : Wiley Blackwell, 2014. 1 online resource. text txt rdacontent computer n rdamedia online resource nc rdacarrier Includes index. Machine 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. Includes bibliographical references and index. 1. 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 -- 1. Introducing the Perfect Meal -- 1.1. Introduction -- 1.2. A brief history of culinary movements -- 1.2.1. Nouvelle Cuisine -- 1.2.2. The rise of molecular gastronomy -- 1.2.3. Molecular gastronomy or modernist cuisine? -- 1.2.4. On the rise of the celebrity chef -- 1.3. The search for novelty and surprise -- 1.3.1. The taste of expectation -- 1.3.2. Food as theatre: the multisensory experience economy meets cuisine -- 1.4. The brain on flavour -- 1.4.1. Neurogastronomy -- 1.4.2. Do neurogastronomists make great-tasting food? -- 1.5. Food and the perception of everything else -- 1.6. Gastrophysics: the new science of the table -- 1.7. Food perception is fundamentally multisensory -- 1.8. Isn't modernist cuisine only for the lucky few? -- 1.9. Amuse bouche -- -- 2. Let the Show Commence: On the Start of the Perfect Meal -- 2.1. Introduction -- 2.1.1. Mood food -- 2.2. On the social aspects of dining -- 2.2.1. Waiting staff -- 2.2.2. The company -- 2.3. On the design of the menu -- 2.3.1. Scanning the menu: 'Oysters, steak frites, field greens, oysters ... ' -- 2.3.2. 'This dessert is literally calling me' -- 2.3.3. Images on the menu -- 2.3.4. On a diet? Does nutritional information help? -- 2.3.5. Price and behaviour -- 2.3.6. On the format of the menu -- 2.4. Conclusions -- -- 3. Tastes Great, But What do We Call It? The Art and Science of Food Description -- 3.1. Introduction -- 3.2. Snail porridge -- 3.3. Can labelling enhance the taste and/or flavour of food? -- 3.4. Interim summary -- 3.5. On the neuroscience of naming food -- 3.6. Naming names -- 3.7. Does food labelling influence the perceived ethnicity of a dish? -- 3.8. Natural and organic labels -- 3.9. Health/ingredient labels -- 3.10. Local labels -- 3.11. Descriptive food labelling -- 3.12. Labelling culinary techniques -- 3.13. Surprise! -- 3.14. Expectations and reactions -- 3.15. Conclusions -- -- 4. Plating and Plateware: On the Multisensory Presentation of Food -- 4.1. Introduction -- 4.2. A potted history of food presentation -- 4.3. The plate: the essential element of our everyday meal -- 4.3.1. On the colour of the plate -- 4.3.2. The shape of the plate -- 4.3.3. The size of the plate -- 4.3.4. On the haptic aspects of the plateware -- 4.4. Interim summary -- 4.5. The plate that is not a plate -- 4.5.1. Reaching new heights -- 4.5.2. On the smell and sound of the plateware -- 4.5.3. Camouflage -- 4.5.4. Improvised plateware -- 4.5.5. Purpose-made plateware -- 4.6. On the multiple contributions of the visual appearance of a dish -- 4.6.1. On the importance of harmony on the plate -- 4.7. Individual diner responses to the visual presentation of food -- 4.8. Conclusions -- -- 5. Getting Your Hands on the Food: Cutlery -- 5.1. Introduction -- 5.2. The story of cutlery -- 5.3. The material qualities of the cutlery -- 5.3.1. The quality of the cutlery -- 5.3.2. Tasting the cutlery -- 5.4. Size matters -- 5.5. On the texture/feel of the cutlery -- 5.6. Colourful cutlery -- 5.7. Cutlery that is not -- 5.8. Finger food -- 5.9. Eating without hands -- 5.10. Conclusions -- -- 6. The Multisensory Perception of Flavour -- 6.1. Introduction -- 6.2. Perceiving flavours -- 6.3. Taste -- 6.3.1. Are you a supertaster? -- 6.4. Olfactory-gustatory interactions -- 6.4.1. Cross-cultural differences in multisensory flavour perception -- 6.5. Oral-somatosensory contributions to multisensory flavour perception -- 6.5.1. Are you a thermal taster? -- 6.6. Interim summary -- 6.7. The sound of food -- 6.8. Visual flavour -- 6.8.1. How does colour influence flavour perception? -- 6.8.2. Summary of research on visual flavour -- 6.9. The cognitive neuroscience of multisensory flavour perception -- 6.10. Conclusions -- -- 7. Using Surprise and Sensory Incongruity in a Meal -- 7.1. Introduction -- 7.2. How did sensory incongruity become so popular and why is it so exciting? -- 7.2.1. The search for novelty -- 7.2.2. The rise of molecular gastronomy/modernist cuisine -- 7.2.3. The rise of sensory marketing and multisensory design -- 7.2.4. Globalization -- 7.3. Defining sensory incongruity -- 7.4. Noticing sensory incongruity -- 7.4.1. Disconfirmed expectations -- 7.4.2. Hidden and visible incongruity -- 7.5. A brief history of sensory incongruity at the dinner table -- 7.6. Colour-flavour incongruity -- 7.7. Format-flavour incongruity -- 7.8. Smell-flavour incongruity -- 7.9. Interim summary -- 7.10. The diner's response to sensory incongruity -- 7.10.1. Attentional capture -- 7.10.2. Surprise -- 7.10.3. Memorability -- 7.11. Molecular gastronomy and surprise -- 7.12. Sensory incongruity and the concept of `naturalness' -- 7.13. Individual differences in the response of diners to sensory incongruity -- 7.14. Conclusions -- -- 8. Looking for Your Perfect Meal in the Dark -- 8.1. Introduction -- 8.2. The social aspects of dining in the dark -- 8.3. Why are dining in the dark restaurants so popular nowadays? -- 8.4. Seeing or not seeing (correctly) the food -- 8.4.1. The importance of colour to food -- 8.4.2. Do our other senses really become more acute in the dark? -- 8.5. Does dining in the dark really capture how the blind experience food? -- 8.6. Cooking in the dark -- 8.7. Conclusions -- -- 9. How Important is Atmosphere to the Perfect Meal? -- 9.1. Introduction -- 9.2. Atmospherics and the experience economy -- 9.3. The Provencal Rose paradox -- 9.4. Does the atmosphere really influence our appraisal of the meal? -- 9.5. On the ethnicity of the meal -- 9.6. Tuning up how much money and time we spend at the restaurant -- 9.6.1. The style and volume of the music -- 9.6.2. The tempo of the music -- 9.6.3. "Pardon?'' -- 9.7. Context and expectation -- 9.8. The lighting -- 9.9. The olfactory atmosphere -- 9.10. On the feel of the restaurant -- 9.11. Atmospheric contributions to taste and flavour perception -- 9.12. Multisensory atmospherics -- 9.13. Conclusions -- -- 10. Technology at the Dining Table -- 10.1. Introduction -- 10.2. Technology on the dining table -- 10.3. Transforming the dining experience by means of technology -- 10.4. Augmented Reality (AR) food: A case of technology for technology's sake? -- 10.5. Using QR codes to change our interaction with food -- 10.6. Fostering healthy eating through the incorporation of technology -- 10.7. Technology and distraction -- 10.8. Using technology to control the multisensory atmosphere -- 10.9. On the neuroscience of matching sound to food (and how technology might help) -- 10.10. On the future of technology at the table: digital artefacts -- 10.11. The SmartPlate -- 10.12. Anyone for a 'Gin & Sonic'? -- 10.13. The tablet as twenty-first century plateware? -- 10.14. Tips from the chef at the tips of your fingers -- 10.15. Conclusions -- -- 11. On the Future of the Perfect Meal -- 11.1. Introduction -- 11.2. On the history of predicting the future of food -- 11.2.1. A meal (or even a day's food) in a single dose -- 11.2.2. On the mechanization of feeding -- 11.2.3. Air 'food' -- 11.2.4. Artificial flavours -- 11.3. From the past to the future of food -- 11.3.1. Sous vide as the twenty-first century microwave -- 11.3.2. 3D printed food: an astronomical idea -- 11.3.3. On the future of cultured meat -- 11.3.4. Note-by-note cuisine -- 11.3.5. Eating insects for pleasure: bug burger with insect paste, anyone? -- 11.3.6. The new algal cuisine -- 11.4. Anyone for a spot of neo-Futurist cuisine? -- 11.4.1. Food theatre: food as entertainment -- 11.4.2. Plating art -- 11.5. Interim summary -- 11.6. Acknowledging our differences -- 11.7. The meal as catalyst for social exchange -- 11.8. Is it a restaurant or is it a science laboratory? -- 11.9. Pop-up dining, story telling and the joys of situated eating -- 11.10. Conclusions. "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"-- Provided by publisher. "The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"-- Provided by publisher. Print version record and CIP data provided by publisher. Gastronomy. Dinners and dining. Food Sensory evaluation. Senses and sensation. Intersensory effects. TECHNOLOGY & ENGINEERING Food Science. bisacsh Dinners and dining. fast (OCoLC)fst00893952 Food Sensory evaluation. fast (OCoLC)fst00930607 Gastronomy. fast (OCoLC)fst00938901 Intersensory effects. fast (OCoLC)fst00977503 Senses and sensation. fast (OCoLC)fst01112562 Electronic books. Piqueras-Fiszman, Betina. Print version: Spence, Charles. Perfect meal. Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014 9781118490822 (DLC) 2014013901 http://onlinelibrary.wiley.com/book/10.1002/9781118491003 Wiley Online Library ddc BK 207484 207484