The Perfect Meal: The Multisensory Science of Food and Dining

By Charles Spence, Betina Piqueras-Fiszman. 2014

287 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/5dee07c354914cde6a8bb2a6714a3463cb45c34c

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Citations in the corpus

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes (2015, unknown): “Specifically, we provide examples from the coloured amuse bouches [20](3) recently introduced by one chef, through to colourful plateware designs [58].”
The influence of soundscapes on the perception and evaluation of beers (2016, background): “Introduction growing list of crossmodal correspondences that have been docu- The multisensory nature of tasting experiences has become increasingly clear to researchers in recent years (e.g., Auvray & Spence, 2008; Spence & Piqueras-Fiszman, 2014).”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “It is to this field of research, sometimes referred to as gastrophysics [8,76,77], that we now turn.”
Haptic exploration of plateware alters the perceived texture and taste of food (2016, background): “…were encouraged to wear pyjamas made of (or covered by) differently textured materials such as cork, sponge, sandpaper and/or felt and to eat without the aid of knives and forks to enhance the tactile sensations and maximally stimulate the senses of the diners (see Spence & Piqueras-Fiszman, 2014).”
The insectivore’s dilemma, and how to take the West out of it (2015, methodology): “Certainly, recent studies in cognitive psychology and sensory science have confirmed the fact that changing the name of a food can exert a profound influence on people’s expectations and hence their overall liking of the food (see Spence & Piqueras-Fiszman, 2014, Chapter 3, for a review).”
Noise and its impact on the perception of food and drink (2014, background): “The former, involving the enjoyment of the overall experience (synthetic tasting) is what the average drinker is after, whereas analysing the component parts (i.e. analytic tasting) is normally the job of the professional wine taster. mGiven what we saw earlier (cf. [56]), one might wonder whether t”
Store Atmospherics: A Multisensory Perspective (2014, background): “For example, playing classical music increased average spending in a restaurant setting (North, Shilcock, & Hargreaves, 2003; Spence & Piqueras-Fiszman, 2014; Wilson, 2003) and French music led to more purchases of French wine in a supermarket (North, Hargreaves, & McKendrick, 1997, 1999).”
A large sample study on the influence of the multisensory environment on the wine drinking experience (2014, background): “Changing the colour of the packaging, or receptacle, in which a product is presented and/or consumed can influence people’s perception of the contents as well [5,6].”
Just how much of what we taste derives from the sense of smell? (2015, background): “Here, think only of such developments as the Aromafork from Molecule-R [82], the olfactory plateware introduced by chefs such as Grant Achatz at Chicago’s Alinea (see [2], those delivering so-called scent dinners; e.”
On the psychological impact of food colour (2015, background): “Review Under most everyday conditions (excepting perhaps the dine-in-the-dark restaurant; see [1]), consumers have the opportunity to inspect food and drink visually before deciding on whether or not to buy or taste it [2].”