Complexity on the Menu and in the Meal
Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK
Foods 2018, 7(10), 158; https://doi.org/10.3390/foods7100158
Received: 11 September 2018 / Revised: 24 September 2018 / Accepted: 25 September 2018 / Published: 27 September 2018
(This article belongs to the Special Issue Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food And Beverages)
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
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Spence, C. Complexity on the Menu and in the Meal. Foods 2018, 7, 158.
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Spence C. Complexity on the Menu and in the Meal. Foods. 2018; 7(10):158.Chicago/Turabian Style
Spence, Charles. 2018. "Complexity on the Menu and in the Meal." Foods 7, no. 10: 158.
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