by
Spence, Charles, author.
Call Number
641.013 SPE
Publication Date
2017
Format:
Books
Relevance:
2.5000
by
Fehnert, Josh, editor.
Call Number
647.95 MON
Publication Date
2016
Format:
Books
Relevance:
2.5000
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by
Steingarten, Jeffrey.
Call Number
641.013 STE
Publication Date
2002
Format:
Books
Relevance:
2.4611
by
Dunea, Melanie.
Call Number
641.50922 DUN
Publication Date
2007
Format:
Books
Relevance:
1.0206
by
Spence, Charles.
Call Number
641.013 SPE
Publication Date
2014
Summary
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 restaura
Format:
Electronic Resources
Relevance:
0.9449
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