Edible Experiences

Edible Experiences: The Science and Art of Food Perception provides understanding of food–science–art connections in applying principles of experience design. It is done by involving all five senses in gastronomy, based on the principles of the experience economy and achieving psychological satisfaction of consumers.

The text builds on the seminal works on the experience economy (Pine and Gilmore, 1998), neurogastronomy (Shepherd, 2013) and gastrophysics (Spence, 2017). However, it offers a wider picture on food, seeing it also from the perspectives of tourism, arts, anthropological, marketing and diplomacy. In an easily understandable style, the book offers a complement to existing knowledge on the omnipresent topic of food, but seen from different perspectives, offering understanding of the colour, form, symmetry, melody, rhythm, tonality, scale, harmony, etc., used in food experience design. The cause-and-effect relationship between individual visual, auditory, tactile, olfactory, gustatory stimuli and consumer reactions is provided.