{"product_id":"the-perfect-meal-paperback","title":"The Perfect Meal - Paperback","description":"\u003cp\u003eby \u003cb\u003eCharles Spence\u003c\/b\u003e (Author), \u003cb\u003eBetina Piqueras-Fiszman\u003c\/b\u003e (Author), \u003cb\u003eHeston Blumenthal\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe authors of \u003ci\u003eThe Perfect Meal\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eExamples are: \u003c\/p\u003e \u003cul\u003e \u003cli\u003ethe colour of the plate (visual)\u003c\/li\u003e \u003cli\u003ethe shape of the glass (visual\/tactile)\u003c\/li\u003e \u003cli\u003ethe names used to describe the dishes (cognitive)\u003c\/li\u003e \u003cli\u003ethe background music playing inside the restaurant (aural)\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eNovel approaches to understanding the diner�s experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology.\u003c\/p\u003e 2015 Popular Science Prose Award Winner.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe authors of \u003ci\u003eThe Perfect Meal \u003c\/i\u003eexamine 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.\u003c\/p\u003e \u003cp\u003eExamples are: \u003c\/p\u003e \u003cul\u003e \u003cli\u003ethe colour of the plate (visual)\u003c\/li\u003e \u003cli\u003ethe shape of the glass (visual\/tactile)\u003c\/li\u003e \u003cli\u003ethe names used to describe the dishes (cognitive)\u003c\/li\u003e \u003cli\u003ethe background music playing inside the restaurant (aural)\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eNovel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCharles Spence\u003c\/b\u003e is Professor of Experimental Psychology and Head of the Crossmodal Research Laboratory in the Department of Experimental Psychology at Oxford University.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eBetina Piqueras-Fiszman\u003c\/b\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 432\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.5 x 6.7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 22, 2014\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e PROSE (2015)\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42721391935551,"sku":"9781118490822","price":50.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0105\/8226\/1823\/files\/4a07bcb3faa51303f363bceb5c4c3eb7.webp?v=1765092201","url":"https:\/\/dhlswag.com\/products\/the-perfect-meal-paperback","provider":"BBB","version":"1.0","type":"link"}