In 'The Perfect Meal', Charles Spence and Betina Piqueras-Fiszman take readers on a sensory journey, exploring how our senses shape our dining experiences. They delve into the psychology behind taste, unveiling intriguing connections between food, flavor, and our emotional responses. Through captivating experiments and engaging anecdotes, the authors reveal how the environment, presentation, and even sounds can transform a meal from ordinary to extraordinary. This book challenges you to reconsider not just what you eat, but how you eat it, igniting curiosity about the hidden factors that influence our perceptions of food. Prepare to rediscover the art of dining and elevate your meals to a new level of enjoyment.
By Charles Spence, Betina Piqueras-Fiszman
Published: 2014
"A meal is not just about the food on the plate, but the sensory experience it evokes—flavors, aromas, and emotions woven together to create a perfect moment in time."
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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“A meal is not just about the food on the plate, but the sensory experience it evokes—flavors, aromas, and emotions woven together to create a perfect moment in time.”
The Perfect Meal
By Charles Spence, Betina Piqueras-Fiszman
Discover a world of knowledge through our extensive collection of book summaries.
Charles Spence is a renowned author and scholar, best known for his contributions to the field of multisensory perception and its impact on gastronomy and dining experiences. His notable works include 'Gastrophysics: The New Science of Eating,' where he explores the intersection of food, taste, and psychology, and 'The Perfect Meal: The Multisensory Science of Food and Dining,' co-authored with psychologist M. J. D. King. Spence's writing is characterized by a blend of scientific rigor and engaging storytelling, making complex topics accessible to a broad audience. He often integrates insights from psychology, neuroscience, and sensory science, encouraging readers to reconsider their relationship with food and the sensory experiences it encompasses.
Betina Piqueras-Fiszman is a distinguished author and researcher in the field of food science and consumer behavior. A member of the Department of Food Science at the University of Copenhagen, she has published numerous influential papers and books that explore the intersection of sensory perception and food choice. Notable works include 'Food, People, and Society' and 'Taste and Flavor: A Sensory Perspective'. Her writing is characterized by a clear, engaging style that blends academic rigor with accessible insights, making complex concepts in food science relatable to a broad audience.
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In 'Eating Animals,' Jonathan Safran Foer embarks on a profound journey that intertwines personal narrative with a deep ethical examination of our food choices. He explores the complex relationship between humans and animals, challenging readers to confront the consequences of eating meat. Through compelling storytelling, Foer reveals the stark realities of factory farming and its environmental impact. With poignant anecdotes and rigorous research, he evokes empathy for animal lives while questioning modern eating habits. This thought-provoking book leaves readers pondering not just what they eat, but the moral implications of their dietary decisions.
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