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The Perfect Meal: The Multisensory Science of Food and Dining

De (autor) , Cuvânt înainte de Heston Blumenthal
Notă GoodReads:
en Limba Engleză Paperback – 03 Oct 2014

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PROSE (2015)

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.
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Specificații

ISBN-13: 9781118490822
ISBN-10: 1118490827
Pagini: 424
Dimensiuni: 171 x 250 x 22 mm
Greutate: 0.83 kg
Editura: Wiley
Locul publicării: Chichester, United Kingdom

Public țintă

Primary Market
This book is primarily aimed at those working in, or writing about, the food industry, that is, the chefs, trainee chefs, food and sensory scientists, marketers, large food chains, gourmets, critics, and food lovers in general who are interested in delivering and obtaining a specific experience to diners/drinkers.
This is a wide and diverse market encompassing both food scientists and food service professionals such as chefs, restaurant managers and restaurant owners, so it will be important for the book to have as much exposure in trade magazines and newspapers as in academic journals see suggested publications below.
Secondary Market
The book should also be of interest to the intelligent lay reader who is curious about food and drink. Many of the insights outlined in this volume should also be applicable in the home dining setting. Furthermore, health researchers, for instance, those involved in trying to tackle the obesity crisis, should also be interested in a number of findings concerning the factors that influence how much people eat. Those working with the aging and hospital populations, where problems with eating can be very salient, may also find the material covered in this volume highly relevant.
Academic/Vocational Education Markets
Students on culinary/catering courses in locations such as the Institute Paul Bocuse (France), the Alicia Foundation (Spain), and the Basque Culinary Centre (Spain) should all be interested, as should those taking more advanced degree courses in catering/hospitality management around the world. There is also significant crossover into the subject areas of psychology and sociology, where the study of how and what people eat is a major behavioral research topic.

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