The perfect meal : (Record no. 13503)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 13801cam a2200997 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn880929938 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171224114639.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140602s2014 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014021552 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | N$T |
| -- | DG1 |
| -- | YDXCP |
| -- | OCLCF |
| -- | IDEBK |
| -- | EBLCP |
| -- | E7B |
| -- | UKMGB |
| -- | MHW |
| -- | DEBSZ |
| -- | CDX |
| -- | TEFOD |
| -- | UV0 |
| -- | TEFOD |
| -- | COO |
| -- | OCLCQ |
| -- | DEBBG |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 016838431 |
| Source | Uk |
| 019 ## - | |
| -- | 883891851 |
| -- | 908035847 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118491027 |
| Qualifying information | (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118491025 |
| Qualifying information | (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118490945 |
| Qualifying information | (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118490940 |
| Qualifying information | (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118491003 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118491009 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1306958016 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781306958011 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118490827 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118490822 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118490822 |
| Qualifying information | (paperback) |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHBIS |
| System control number | 010245046 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHBIS |
| System control number | 010442171 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHNEW |
| System control number | 000710788 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 329037420 |
| 029 1# - (OCLC) | |
| OCLC library identifier | CHVBK |
| System control number | 334087759 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBSZ |
| System control number | 410561592 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NLGGC |
| System control number | 380254409 |
| 029 1# - (OCLC) | |
| OCLC library identifier | NZ1 |
| System control number | 15701034 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV043610929 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV043396834 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)880929938 |
| Canceled/invalid control number | (OCoLC)883891851 |
| -- | (OCoLC)908035847 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 627052 |
| Source of stock number/acquisition | MIL |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 1360DBFD-4486-48B6-A166-E6E929A0B1D5 |
| Source of stock number/acquisition | OverDrive, Inc. |
| Note | http://www.overdrive.com |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX631 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | CKB |
| Subject category code subdivision | 000000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.01/3 |
| Edition number | 23 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | TEC012000 |
| Source of number | bisacsh |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Spence, Charles. |
| 245 14 - TITLE STATEMENT | |
| Title | The perfect meal : |
| Remainder of title | the multisensory science of food and dining / |
| Statement of responsibility, etc | Charles Spence, Betina Piqueras-Fiszman ; foreword by Heston Blumenthal. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK ; |
| -- | Hoboken, NJ : |
| -- | Wiley Blackwell, |
| -- | 2014. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's 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 diner's 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 diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology"-- |
| -- | Provided by publisher. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "The first book dedicated to the sensory science behind "eating out", considering every sensation involved in the dining experience"-- |
| -- | Provided by publisher. |
| 500 ## - GENERAL NOTE | |
| General 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. |
| 588 0# - | |
| -- | Print version record and CIP data provided by publisher. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Introducing the Perfect Meal -- 2. Let the Show Commence: On the Start of the Perfect Meal -- 3. Tastes Great, But What do We Call It? The Art and Science of Food Description -- 4. Plating and Plateware: On the Multisensory Presentation of Food -- 5. Getting Your Hands on the Food: Cutlery -- 6. The Multisensory Perception of Flavour -- 7. Using Surprise and Sensory Incongruity in a Meal -- 8. Looking for Your Perfect Meal in the Dark -- 9. How Important is Atmosphere to the Perfect Meal? -- 10. Technology at the Dining Table -- 11. On the Future of the Perfect Meal -- |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Miscellaneous information | 1. |
| Title | Introducing the Perfect Meal -- |
| Miscellaneous information | 1.1. |
| Title | Introduction -- |
| Miscellaneous information | 1.2. |
| Title | A brief history of culinary movements -- |
| Miscellaneous information | 1.2.1. |
| Title | Nouvelle Cuisine -- |
| Miscellaneous information | 1.2.2. |
| Title | The rise of molecular gastronomy -- |
| Miscellaneous information | 1.2.3. |
| Title | Molecular gastronomy or modernist cuisine? -- |
| Miscellaneous information | 1.2.4. |
| Title | On the rise of the celebrity chef -- |
| Miscellaneous information | 1.3. |
| Title | The search for novelty and surprise -- |
| Miscellaneous information | 1.3.1. |
| Title | The taste of expectation -- |
| Miscellaneous information | 1.3.2. |
| Title | Food as theatre: the multisensory experience economy meets cuisine -- |
| Miscellaneous information | 1.4. |
| Title | The brain on flavour -- |
| Miscellaneous information | 1.4.1. |
| Title | Neurogastronomy -- |
| Miscellaneous information | 1.4.2. |
| Title | Do neurogastronomists make great-tasting food? -- |
| Miscellaneous information | 1.5. |
| Title | Food and the perception of everything else -- |
| Miscellaneous information | 1.6. |
| Title | Gastrophysics: the new science of the table -- |
| Miscellaneous information | 1.7. |
| Title | Food perception is fundamentally multisensory -- |
| Miscellaneous information | 1.8. |
| Title | Isn't modernist cuisine only for the lucky few? -- |
| Miscellaneous information | 1.9. |
| Title | Amuse bouche -- -- |
| Miscellaneous information | 2. |
| Title | Let the Show Commence: On the Start of the Perfect Meal -- |
| Miscellaneous information | 2.1. |
| Title | Introduction -- |
| Miscellaneous information | 2.1.1. |
| Title | Mood food -- |
| Miscellaneous information | 2.2. |
| Title | On the social aspects of dining -- |
| Miscellaneous information | 2.2.1. |
| Title | Waiting staff -- |
| Miscellaneous information | 2.2.2. |
| Title | The company -- |
| Miscellaneous information | 2.3. |
| Title | On the design of the menu -- |
| Miscellaneous information | 2.3.1. |
| Title | Scanning the menu: 'Oysters, steak frites, field greens, oysters ... |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | ' -- |
| Miscellaneous information | 2.3.2. |
| Title | 'This dessert is literally calling me' -- |
| Miscellaneous information | 2.3.3. |
| Title | Images on the menu -- |
| Miscellaneous information | 2.3.4. |
| Title | On a diet? Does nutritional information help? -- |
| Miscellaneous information | 2.3.5. |
| Title | Price and behaviour -- |
| Miscellaneous information | 2.3.6. |
| Title | On the format of the menu -- |
| Miscellaneous information | 2.4. |
| Title | Conclusions -- -- |
| Miscellaneous information | 3. |
| Title | Tastes Great, But What do We Call It? The Art and Science of Food Description -- |
| Miscellaneous information | 3.1. |
| Title | Introduction -- |
| Miscellaneous information | 3.2. |
| Title | Snail porridge -- |
| Miscellaneous information | 3.3. |
| Title | Can labelling enhance the taste and/or flavour of food? -- |
| Miscellaneous information | 3.4. |
| Title | Interim summary -- |
| Miscellaneous information | 3.5. |
| Title | On the neuroscience of naming food -- |
| Miscellaneous information | 3.6. |
| Title | Naming names -- |
| Miscellaneous information | 3.7. |
| Title | Does food labelling influence the perceived ethnicity of a dish? -- |
| Miscellaneous information | 3.8. |
| Title | Natural and organic labels -- |
| Miscellaneous information | 3.9. |
| Title | Health/ingredient labels -- |
| Miscellaneous information | 3.10. |
| Title | Local labels -- |
| Miscellaneous information | 3.11. |
| Title | Descriptive food labelling -- |
| Miscellaneous information | 3.12. |
| Title | Labelling culinary techniques -- |
| Miscellaneous information | 3.13. |
| Title | Surprise! -- |
| Miscellaneous information | 3.14. |
| Title | Expectations and reactions -- |
| Miscellaneous information | 3.15. |
| Title | Conclusions -- -- |
| Miscellaneous information | 4. |
| Title | Plating and Plateware: On the Multisensory Presentation of Food -- |
| Miscellaneous information | 4.1. |
| Title | Introduction -- |
| Miscellaneous information | 4.2. |
| Title | A potted history of food presentation -- |
| Miscellaneous information | 4.3. |
| Title | The plate: the essential element of our everyday meal -- |
| Miscellaneous information | 4.3.1. |
| Title | On the colour of the plate -- |
| Miscellaneous information | 4.3.2. |
| Title | The shape of the plate -- |
| Miscellaneous information | 4.3.3. |
| Title | The size of the plate -- |
| Miscellaneous information | 4.3.4. |
| Title | On the haptic aspects of the plateware -- |
| Miscellaneous information | 4.4. |
| Title | Interim summary -- |
| Miscellaneous information | 4.5. |
| Title | The plate that is not a plate -- |
| Miscellaneous information | 4.5.1. |
| Title | Reaching new heights -- |
| Miscellaneous information | 4.5.2. |
| Title | On the smell and sound of the plateware -- |
| Miscellaneous information | 4.5.3. |
| Title | Camouflage -- |
| Miscellaneous information | 4.5.4. |
| Title | Improvised plateware -- |
| Miscellaneous information | 4.5.5. |
| Title | Purpose-made plateware -- |
| Miscellaneous information | 4.6. |
| Title | On the multiple contributions of the visual appearance of a dish -- |
| Miscellaneous information | 4.6.1. |
| Title | On the importance of harmony on the plate -- |
| Miscellaneous information | 4.7. |
| Title | Individual diner responses to the visual presentation of food -- |
| Miscellaneous information | 4.8. |
| Title | Conclusions -- -- |
| Miscellaneous information | 5. |
| Title | Getting Your Hands on the Food: Cutlery -- |
| Miscellaneous information | 5.1. |
| Title | Introduction -- |
| Miscellaneous information | 5.2. |
| Title | The story of cutlery -- |
| Miscellaneous information | 5.3. |
| Title | The material qualities of the cutlery -- |
| Miscellaneous information | 5.3.1. |
| Title | The quality of the cutlery -- |
| Miscellaneous information | 5.3.2. |
| Title | Tasting the cutlery -- |
| Miscellaneous information | 5.4. |
| Title | Size matters -- |
| Miscellaneous information | 5.5. |
| Title | On the texture/feel of the cutlery -- |
| Miscellaneous information | 5.6. |
| Title | Colourful cutlery -- |
| Miscellaneous information | 5.7. |
| Title | Cutlery that is not -- |
| Miscellaneous information | 5.8. |
| Title | Finger food -- |
| Miscellaneous information | 5.9. |
| Title | Eating without hands -- |
| Miscellaneous information | 5.10. |
| Title | Conclusions -- -- |
| Miscellaneous information | 6. |
| Title | The Multisensory Perception of Flavour -- |
| Miscellaneous information | 6.1. |
| Title | Introduction -- |
| Miscellaneous information | 6.2. |
| Title | Perceiving flavours -- |
| Miscellaneous information | 6.3. |
| Title | Taste -- |
| Miscellaneous information | 6.3.1. |
| Title | Are you a supertaster? -- |
| Miscellaneous information | 6.4. |
| Title | Olfactory-gustatory interactions -- |
| Miscellaneous information | 6.4.1. |
| Title | Cross-cultural differences in multisensory flavour perception -- |
| Miscellaneous information | 6.5. |
| Title | Oral-somatosensory contributions to multisensory flavour perception -- |
| Miscellaneous information | 6.5.1. |
| Title | Are you a thermal taster? -- |
| Miscellaneous information | 6.6. |
| Title | Interim summary -- |
| Miscellaneous information | 6.7. |
| Title | The sound of food -- |
| Miscellaneous information | 6.8. |
| Title | Visual flavour -- |
| Miscellaneous information | 6.8.1. |
| Title | How does colour influence flavour perception? -- |
| Miscellaneous information | 6.8.2. |
| Title | Summary of research on visual flavour -- |
| Miscellaneous information | 6.9. |
| Title | The cognitive neuroscience of multisensory flavour perception -- |
| Miscellaneous information | 6.10. |
| Title | Conclusions -- -- |
| Miscellaneous information | 7. |
| Title | Using Surprise and Sensory Incongruity in a Meal -- |
| Miscellaneous information | 7.1. |
| Title | Introduction -- |
| Miscellaneous information | 7.2. |
| Title | How did sensory incongruity become so popular and why is it so exciting? -- |
| Miscellaneous information | 7.2.1. |
| Title | The search for novelty -- |
| Miscellaneous information | 7.2.2. |
| Title | The rise of molecular gastronomy/modernist cuisine -- |
| Miscellaneous information | 7.2.3. |
| Title | The rise of sensory marketing and multisensory design -- |
| Miscellaneous information | 7.2.4. |
| Title | Globalization -- |
| Miscellaneous information | 7.3. |
| Title | Defining sensory incongruity -- |
| Miscellaneous information | 7.4. |
| Title | Noticing sensory incongruity -- |
| Miscellaneous information | 7.4.1. |
| Title | Disconfirmed expectations -- |
| Miscellaneous information | 7.4.2. |
| Title | Hidden and visible incongruity -- |
| Miscellaneous information | 7.5. |
| Title | A brief history of sensory incongruity at the dinner table -- |
| Miscellaneous information | 7.6. |
| Title | Colour-flavour incongruity -- |
| Miscellaneous information | 7.7. |
| Title | Format-flavour incongruity -- |
| Miscellaneous information | 7.8. |
| Title | Smell-flavour incongruity -- |
| Miscellaneous information | 7.9. |
| Title | Interim summary -- |
| Miscellaneous information | 7.10. |
| Title | The diner's response to sensory incongruity -- |
| Miscellaneous information | 7.10.1. |
| Title | Attentional capture -- |
| Miscellaneous information | 7.10.2. |
| Title | Surprise -- |
| Miscellaneous information | 7.10.3. |
| Title | Memorability -- |
| Miscellaneous information | 7.11. |
| Title | Molecular gastronomy and surprise -- |
| Miscellaneous information | 7.12. |
| Title | Sensory incongruity and the concept of `naturalness' -- |
| Miscellaneous information | 7.13. |
| Title | Individual differences in the response of diners to sensory incongruity -- |
| Miscellaneous information | 7.14. |
| Title | Conclusions -- -- |
| Miscellaneous information | 8. |
| Title | Looking for Your Perfect Meal in the Dark -- |
| Miscellaneous information | 8.1. |
| Title | Introduction -- |
| Miscellaneous information | 8.2. |
| Title | The social aspects of dining in the dark -- |
| Miscellaneous information | 8.3. |
| Title | Why are dining in the dark restaurants so popular nowadays? -- |
| Miscellaneous information | 8.4. |
| Title | Seeing or not seeing (correctly) the food -- |
| Miscellaneous information | 8.4.1. |
| Title | The importance of colour to food -- |
| Miscellaneous information | 8.4.2. |
| Title | Do our other senses really become more acute in the dark? -- |
| Miscellaneous information | 8.5. |
| Title | Does dining in the dark really capture how the blind experience food? -- |
| Miscellaneous information | 8.6. |
| Title | Cooking in the dark -- |
| Miscellaneous information | 8.7. |
| Title | Conclusions -- -- |
| Miscellaneous information | 9. |
| Title | How Important is Atmosphere to the Perfect Meal? -- |
| Miscellaneous information | 9.1. |
| Title | Introduction -- |
| Miscellaneous information | 9.2. |
| Title | Atmospherics and the experience economy -- |
| Miscellaneous information | 9.3. |
| Title | The Provencal Rose paradox -- |
| Miscellaneous information | 9.4. |
| Title | Does the atmosphere really influence our appraisal of the meal? -- |
| Miscellaneous information | 9.5. |
| Title | On the ethnicity of the meal -- |
| Miscellaneous information | 9.6. |
| Title | Tuning up how much money and time we spend at the restaurant -- |
| Miscellaneous information | 9.6.1. |
| Title | The style and volume of the music -- |
| Miscellaneous information | 9.6.2. |
| Title | The tempo of the music -- |
| Miscellaneous information | 9.6.3. |
| Title | "Pardon?'' -- |
| Miscellaneous information | 9.7. |
| Title | Context and expectation -- |
| Miscellaneous information | 9.8. |
| Title | The lighting -- |
| Miscellaneous information | 9.9. |
| Title | The olfactory atmosphere -- |
| Miscellaneous information | 9.10. |
| Title | On the feel of the restaurant -- |
| Miscellaneous information | 9.11. |
| Title | Atmospheric contributions to taste and flavour perception -- |
| Miscellaneous information | 9.12. |
| Title | Multisensory atmospherics -- |
| Miscellaneous information | 9.13. |
| Title | Conclusions -- -- |
| Miscellaneous information | 10. |
| Title | Technology at the Dining Table -- |
| Miscellaneous information | 10.1. |
| Title | Introduction -- |
| Miscellaneous information | 10.2. |
| Title | Technology on the dining table -- |
| Miscellaneous information | 10.3. |
| Title | Transforming the dining experience by means of technology -- |
| Miscellaneous information | 10.4. |
| Title | Augmented Reality (AR) food: A case of technology for technology's sake? -- |
| Miscellaneous information | 10.5. |
| Title | Using QR codes to change our interaction with food -- |
| Miscellaneous information | 10.6. |
| Title | Fostering healthy eating through the incorporation of technology -- |
| Miscellaneous information | 10.7. |
| Title | Technology and distraction -- |
| Miscellaneous information | 10.8. |
| Title | Using technology to control the multisensory atmosphere -- |
| Miscellaneous information | 10.9. |
| Title | On the neuroscience of matching sound to food (and how technology might help) -- |
| Miscellaneous information | 10.10. |
| Title | On the future of technology at the table: digital artefacts -- |
| Miscellaneous information | 10.11. |
| Title | The SmartPlate -- |
| Miscellaneous information | 10.12. |
| Title | Anyone for a 'Gin & Sonic'? -- |
| Miscellaneous information | 10.13. |
| Title | The tablet as twenty-first century plateware? -- |
| Miscellaneous information | 10.14. |
| Title | Tips from the chef at the tips of your fingers -- |
| Miscellaneous information | 10.15. |
| Title | Conclusions -- -- |
| Miscellaneous information | 11. |
| Title | On the Future of the Perfect Meal -- |
| Miscellaneous information | 11.1. |
| Title | Introduction -- |
| Miscellaneous information | 11.2. |
| Title | On the history of predicting the future of food -- |
| Miscellaneous information | 11.2.1. |
| Title | A meal (or even a day's food) in a single dose -- |
| Miscellaneous information | 11.2.2. |
| Title | On the mechanization of feeding -- |
| Miscellaneous information | 11.2.3. |
| Title | Air 'food' -- |
| Miscellaneous information | 11.2.4. |
| Title | Artificial flavours -- |
| Miscellaneous information | 11.3. |
| Title | From the past to the future of food -- |
| Miscellaneous information | 11.3.1. |
| Title | Sous vide as the twenty-first century microwave -- |
| Miscellaneous information | 11.3.2. |
| Title | 3D printed food: an astronomical idea -- |
| Miscellaneous information | 11.3.3. |
| Title | On the future of cultured meat -- |
| Miscellaneous information | 11.3.4. |
| Title | Note-by-note cuisine -- |
| Miscellaneous information | 11.3.5. |
| Title | Eating insects for pleasure: bug burger with insect paste, anyone? -- |
| Miscellaneous information | 11.3.6. |
| Title | The new algal cuisine -- |
| Miscellaneous information | 11.4. |
| Title | Anyone for a spot of neo-Futurist cuisine? -- |
| Miscellaneous information | 11.4.1. |
| Title | Food theatre: food as entertainment -- |
| Miscellaneous information | 11.4.2. |
| Title | Plating art -- |
| Miscellaneous information | 11.5. |
| Title | Interim summary -- |
| Miscellaneous information | 11.6. |
| Title | Acknowledging our differences -- |
| Miscellaneous information | 11.7. |
| Title | The meal as catalyst for social exchange -- |
| Miscellaneous information | 11.8. |
| Title | Is it a restaurant or is it a science laboratory? -- |
| Miscellaneous information | 11.9. |
| Title | Pop-up dining, story telling and the joys of situated eating -- |
| Miscellaneous information | 11.10. |
| Title | Conclusions. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Gastronomy. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Dinners and dining. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Sensory evaluation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Senses and sensation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Intersensory effects. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Dinners and dining. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00893952 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Sensory evaluation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00930607 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Gastronomy. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00938901 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Intersensory effects. |
| Source of heading or term | fast |
| -- | (OCoLC)fst00977503 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Senses and sensation. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01112562 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Piqueras-Fiszman, Betina. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Spence, Charles. |
| Title | Perfect meal. |
| Place, publisher, and date of publication | Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014 |
| International Standard Book Number | 9781118490822 |
| Record control number | (DLC) 2014013901 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://onlinelibrary.wiley.com/book/10.1002/9781118491003">http://onlinelibrary.wiley.com/book/10.1002/9781118491003</a> |
| Public note | Wiley Online Library |
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