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Foods 2018, 7(10), 158; https://doi.org/10.3390/foods7100158

Complexity on the Menu and in the Meal

Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK
Received: 11 September 2018 / Revised: 24 September 2018 / Accepted: 25 September 2018 / Published: 27 September 2018
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Abstract

Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience. View Full-Text
Keywords: complexity; mixture perception; recipe; menu design complexity; mixture perception; recipe; menu design
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Spence, C. Complexity on the Menu and in the Meal. Foods 2018, 7, 158.

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