"In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, …
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, j…
"In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, …
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, j…
The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our se…
The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of…
The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of…
The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of…
This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations. It starts with an introductory section about the current relevance of this field, and the foundation of how senses can affect consumers' be…
Sensory and aroma marketing
Sensory and aroma marketing
Extrait de 4ème de couverture : This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations. It starts with an introductory section about the current relevance of this field, and the foundation of how…
Sensory and aroma marketing
This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations. It starts with an introductory section about the current relevance of this field, and the foundation of how senses can affect consumers' be…