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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.
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 e
John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more
The simple, science-based, “Paleo perfected” (Vogue) diet that promotes effortless weight loss and peak health—written by two Harvard scientists. In Perfe
'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday
