Research Catalog

Title

The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman.

Author

Spence, Charles (Experimental psychologist)

Publication

Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014.

Items in the Library & Off-site

Holdings

Details

Additional Authors

Piqueras-Fiszman, Betina

Subject

• Gastronomy
• Dinners and dining
• Food > Sensory evaluation
• Senses and sensation
• Intersensory effects

Genre/Form

Electronic books.

Note

• 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 .

Bibliography (note)

• Includes bibliographical references (pages 374-381) and index.

Contents

1. Introducing the perfect meal: Introduction ; A brief history of culinary movements ; Nouvelle cuisine ; The rise of molecular gastronomy ; Molecular gastronomy or modernist cuisine? ; On the rise of the celebrity chef ; The search for novelty and surprise ; The taste of expectation ; Food as theatre: the multisensory experience economy meets cuisine ; The brain on flavour ; Neurogastronomy ; Do neurogastronomists make great-tasting food? ; Food and the perception of everything else ; Gastrophysics: the new science of the table ; Food perception is fundamentally multisensory ; Isn't modernist cuisine only for the lucky few? ; Amuse bouche -- 2. Let the show commence : on the start of the perfect meal: Introduction ; Mood food ; On the social aspects of dining ; Waiting staff ; The company ; On the design of the menu ; Scanning the menu: 'oysters, steak frites, field greens, oysters ... ' ; 'This dessert is literally calling me' ; Images on the menu ; On a diet? Does nutritional information help? ; Price and behavior ; On the format of the menu ; Conclusions -- 3. Tastes great, but what do we call it? The art and science of food description: Introduction ; Snail porridge ; Can labelling enhance the taste and/or flavour of food? ; Interim summary ; On the neuroscience of naming food ; Naming names ; Does food labelling influence the perceived ethnicity of a dish? ; Natural and organic labels ; Health/ingredient labels ; Local labels ; Descriptive food labelling ; Labelling culinary techniques ; Surprise! ; Expectations and reactions ; Conclusions -- 4. Plating and plateware : on the multisensory presentation of food: Introduction ; A potted history of food presentation ; The plate: the essential element of our everyday meal ; On the colour of the plate ; The shape of the plate ; The size of the plate ; On the haptic aspects of the plateware ; Interim summary ; The plate that is not the plate ; Reaching new heights ; On the smell and sound of the plateware ; Camouflage ; Improvised plateware ; Purpose-made plateware ; On the multiple contributions of the visual appearance of a dish ; On the importance of harmony on the plate ; Individual diner responses to the visual presentation of food ; Conclusions -- 5. Getting your hands on the food : Cutlery: Introduction ; The story of cutlery ; The material qualities of the cutlery ; The quality of the cutlery ; Tasting the cutlery ; Size matters ; On the texture/feel of the cutlery ; Colourful cutlery ; Cutlery that is not ; Finger food ; Eating without hands ; Conclusions -- 6. The multisensory perception of flavour: Introduction ; Perceiving flavours ; Taste ; Are you a supertaster? ; Olfactory-gustatory interactions ; Cross-cultural differences in multisensory flavour perception ; Oral-somatosensory contributions to multisensory flavor perception ; Are you a thermal taster? ; Interim summary ; The sound of food ; Visual flavour ; How does colour influence flavour perception ; Summary of research on visual flavour ; The cognitive neuroscience of multisensory flavour perception ; Conclusions -- 7. Using surprise and sensory incongruity in a meal: Introduction ; How did sensory incongruity become so popular and why is it so exciting? ; The search for novely ; The rise of molecular gastronomy/modernist cuisine ; The rise of sensory marketing and multisensory design ; Globalization ; Defining sensory incongruity ; Noticing sensory incongruity ; Disconfirmed expectations ; Hidden and visible incongruity ; A brief history of sensory incongruity at the dinner table ; Color-flavour incongruity ; Format-flavour incongruity ; Smell-flavour incongruity ; Interim summary ; The diner's response to sensory incongruity ; Attentional capture ; Surprise ; Memorability ; Molecular gastronomy and surprise ; Sensory incongruity and the concept of 'naturalness' ; Individual differences in the response of diners to sensory incongruity ; Conclusions -- 8. Looking for your perfect meal in the dark: Introduction ; The social aspects of dining in the dark ; Why are dining in the dark restaurants so popular nowadays? ; Seeing or not seeing (correctly) the food ; The importance of colour to food ; Do our other senses really become more acute in the dark? ; Does dining in the dark really capture how the blind experience food? ; Cooking in the dark ; Conclusions -- 9. How important is atmosphere to the perfect meal?: Introduction ; Atmospherics and the experience economy ; The Provencal Rose paradox ; Does the atmosphere really influence our appraisal of the meal? ; On the ethnicity of the meal ; Tuning up how much money and time we spend at the restaurant ; The style and volume of the music ; The tempo of the music ; "Pardon?" ; Context and expectation ; The lighting ; The olfactory atmosphere ; On the feel of the restaurant ; Atmospheric contributions to taste and flavour perception ; Multisensory atmospherics ; Conclusions -- 10. Technology at the dining table: Introduction ; Technology on the dining table ; Transforming the dining experience by means of technology ; Augmented Reality (AR) food: a case of technology for technology's sake? ; Using QR codes to change our interaction with food ; Fostering healthy eating through the incorporation of technology ; Technology and distraction ; Using technology to control the multisensory atmosphere ; On the neuroscience of matching sound to food (and how technology might help) ; On the future of technology at the table: digital artefacts ; The SmartPlate ; Anyone for a 'Gin & Sonic'? ; The tablet as twenty-first century plateware? ; Tips from the chef at the tips of your fingers ; Conclusions -- 11. On the future of the perfect meal: Introduction ; On the history of predicting the future of food ; A meal (or even a day's food) in a single dose ; On the mechanization of feeding ; Air 'food' ; Artificial flavours ; From the past to the future of food ; Sous vide as the twenty-first century microwave ; 3D printed food: an astronomical idea ; On the future of cultured meat ; Note-by-note cuisine ; Eating insects for pleasure; bug burger with insect paste, anyone? ; The new algal cuisine ; Anyone for a spot of neo-Futurist cuisine? ; Food theatre: food as entertainment ; Plating art ; Interim summary ; Acknowledging our differences ; The meal as catalyst for social exchange ; Is it a restaurant or is it a science laboratory? ; Pop-up dining, story telling and the joys of situated eating ; Conclusions.

ISBN

• 9781118490822 (paperback)
• 1118490827 (paperback)

LCCN

2014013901

OCLC

• 872409265
• ocn872409265
• SCSB-13567425

Owning Institutions

Columbia University Libraries