The perfect meal : the multisensory science of food and dining /
"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 f...
Κύριος συγγραφέας: | |
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Άλλοι συγγραφείς: | |
Μορφή: | Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Chichester, West Sussex, UK ; Hoboken, NJ :
Wiley Blackwell,
2014.
|
Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- 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.