The Perfect Meal: Multisensory Science of Food and Dining, The

Spence, Charles, Piqueras‐Fiszman, Betina·2014·Wiley eBooks
DOI 10.1002/9781118491003

Cited by (230)

Items 101–200 of 230

  1. Eating with Eyes: Assessing the Importance of the Visual Perception of Consumers
    Ray Wang · 2016 · IIAI International Congress on Advanced Applied Informatics (IIAI-AAI)
  2. “It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli
    Martin Trandberg Jensen, Francesc Fusté‐Forné · 2023 · Food Culture & Society
  3. Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert
    Artur Głuchowski, Katarzyna Koteluk, Ewa Czarniecka‐Skubina · 2024 · Foods
  4. Optimising Repeated Exposure: Determining Optimal Stimulus Shape for Introducing a Novel Vegetable among Children
    Klelia Karagiannaki, Christian Ritz, Ditte Søbye Andreasen, Raphaela Achtelik, Per Møller, Hélène Hausner, Annemarie Olsen · 2021 · Foods
  5. On the Questionable Appeal of Glossy/Shiny Food Packaging
    Charles J. Spence · 2021 · Foods
  6. Multisensory Human-Food Interaction
    Anton Nijholt, Kasun Karunanayaka, Carlos Velasco · 2018 · Frontiers research topics
  7. When and Why Do Users Trust AI in the Kitchen? A Hybrid Modelling Approach to the Adoption of AI-Assisted Cooking
    Giovanbattista Califano, Tianyi Zhang, Charles J. Spence · 2025 · International Journal of Human-Computer Interaction
  8. Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers
    Wendy Veronica Parr, Dominique Valentin, Philip Reedman · 2017 · PLoS ONE
  9. Eating with our eyes: on the color of flavor
    Charles J. Spence · 2015 · Cambridge University Press eBooks
  10. Estimation of the Attractiveness of Food Photography Focusing on Main Ingredients
    Kazuma Takahashi, Keisuke Doman, Yasutomo Kawanishi, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase · 2017
  11. The Relation between Hedonic and Utilitarian Values on Satisfaction and Behavior Intention among Casual-Dining Restaurants Customers
    Tammy Kathlia Kertasunjaya, Tanya Diza Mediasari, Peri Akbar Manaf · 2020 · Open Journal of Business and Management
  12. The Crucial Role of Color in the Perception of Beverages
    Charles J. Spence · 2016 · Springer eBooks
  13. The Antecedents of Satisfaction and Revisit Intention for Full-Service Restaurants
    Adilla Anggraeni, Lucina Iswi Hapsari Sulistyo, Natalia Affandy · 2020 · International Journal of Asian Business and Information Management
  14. Where are all the synaesthetic chefs?
    Charles J. Spence, Jozef Youssef, Ophelia D. Deroy · 2015 · Flavour
  15. Delicious but Immoral? Ethical Information Influences Consumer Expectations and Experience of Food
    Beth Armstrong, Aaron Meskin, Pam Blundell-Birtill · 2019 · Frontiers in Psychology
  16. Metallic: A Bivalent Ambimodal Material Property?
    Charles J. Spence, Fabiana M. Carvalho, David Howes · 2021 · i-Perception
  17. Conclusion
    2019 · Converging evidence in language and communication research
  18. Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review
    Alba Ruiz-Ceamanos, Charles J. Spence, Jordi Navarra · 2022 · Nutrition and Cancer
  19. Estimation of the Attractiveness of Food Photography Based on Image Features
    Kazuma Takahashi, Tatsumi Hattori, Keisuke Doman · 2019 · IEICE Transactions on Information and Systems
  20. Mealtime challenges in patients with chronic obstructive pulmonary disease: Who is responsible?
    Dorthe Sørensen, Anna Rottensten Wieghorst, Johanne Andersen Elbek · 2020 · Journal of Clinical Nursing
  21. MARTYR: Exploring Ingredients of Virtual Dining Experiences
    Camilla Jaller, Nicklas Andersen, Niels Christian Nilsson, Razvan Paisa, Mads Damsbo, Stefania Serafin · 2021 · IEEE Conference on Virtual Reality and 3D User Interfaces Abstracts and Workshops (VRW)
  22. PRACTICAL IMPLEMENTATION OF NEUROMARKETING IN DIFFERENT BUSINESS INDUSTRIES: CHALLENGES AND TRENDS
    Nevenka Popović Šević · 2022 · Annals of Spiru Haret University Economic Series
  23. Visual presentation of food can influence appetite and emotions
    Jakub Berčí­k, Adriana Rusková, Kristína Predanócyová, Filip Tkáč, Katarína Neomániová · 2025 · Cogent Food & Agriculture
  24. Is the tea or teacup good? The effect of visual and haptic sensory processing of teacups on the perception of tea flavor
    Su-Chiu Yang, Li-Chieh Hsu · 2024 · Frontiers in Psychology
  25. Atmospheric Effects on Eating and Drinking: A Review
    Charles J. Spence · 2019 · Springer eBooks
  26. The Symmetry Effect: Symmetrical Shapes Increase Consumer’s Health Perception of Food
    Shan Li, Jiarong Liang, Shoujiang Zhou, Qi Kang · 2022 · Journal of Food Quality
  27. Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior
    Benjamin Junting Li, Hui Min Lee · 2023 · Scientific Reports
  28. Conceptual Framework for Nutritional Psychology as a New Field of Research
    Nanette Stroebele‐Benschop, Vladimir Hedrih, Shereen Behairy, Nabila Pervaiz, Ephi Morphew-Lu · 2025 · Behavioral Sciences
  29. Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and Its Role in Food Adoption
    Charles J. Spence · 2024 · Royal Society of Chemistry eBooks
  30. Systematic and Narrative Review of the Mediating Role of Personal Relationships Between Mental Health and Nutrition
    Aránzazu de Miguel, José Ángel Agejas Esteban, José Víctor Orón Semper · 2025 · Nutrients
  31. Understanding the role of personal aspects in positive and negative meal experiences: psychological needs, values, and emotions
    Timo Partala, Riitta Tuikkanen, Teija Rautiainen · 2021 · Scandinavian Journal of Hospitality and Tourism
  32. Displays of Sugar Sculpture and the Collection of Antiquities in Late Renaissance Venice
    Ewa Kociszewska · 2020 · Renaissance Quarterly
  33. Perspectives on Multisensory Human-Food Interaction
    Velasco, Carlos, Marianna Obrist, Gijs Huisman, Anton Nijholt, Spence, Charles, Motoki, Kosuke, Takuji Narumi · 2022 · Frontiers research topics
  34. Dishing up Distinction: Language Materiality and Multimodal Coherence in Elite Foodways
    Crispin Thurlow, Noëlle Haudenschild · 2022 · Frontiers in Communication
  35. Food Experiences in Extended Reality
    Charles Spence, Carlos Velasco · 2025 · Springer eBooks
  36. Connecting Archaeological Practice with the Senses and Past Bodily Experience: Introduction to “Sensory Engagement in Historical Archaeology”
    Karen Bescherer Metheny · 2022 · Historical Archaeology
  37. Methods for Studying Multisensory Perception in Consumer Research
    Fabiana M. Carvalho, Charles J. Spence · 2023 · Methods and protocols in food science
  38. Yiyecek ve Koku Konulu Çalışmaların Bibliyometrik Analizi
    Ayşegül Eker, Sinem Soylu, Mehmet KABACIK · 2023 · Journal of Hospitality and Tourism Issues
  39. The rise of humour in creative cuisines
    Anne-Claire Yemsi Paillissé · 2024 · European Journal of Humour Research
  40. Eating Art and the Art of Eating
    Laura Colebrooke, Mara Miele · 2017 · Performance Research
  41. Consumer Psychology and Eating Behaviour
    Betina Piqueras‐Fiszman · 2019 · Springer eBooks
  42. Wine-menu design: an investigation using brain-computer interface technology
    Dennis Reynolds · 2022 · Journal of Foodservice Business Research
  43. Olfaction and gustation in blindness: a state of the art of the literature
    María Jimena Ricatti, Silvia Savazzi, Paola Cesari, Maria Paola Cecchini · 2023 · Neurological Sciences
  44. Impact of Product Labeling on Vegan Yogurt Acceptance
    Louise Paiva Passos, Maria Laura Silva Galdino, Alexandre Henrique Silas Souza, Katiúcia Alves Amorim, Luana Mendes dos Santos, Vinícius dos Santos Cardoso, Ana Carla Marques Pinheiro · 2025 · Journal of Sensory Studies
  45. Predicting flavor perception from multisensory stimuli using machine learning: A neurogastronomic approach
    Vikas Sharma, Garima Jain · 2026 · International Journal of Gastronomy and Food Science
  46. Sensory marketing and gastronomy: the case of Ecuadorian haute cuisine restaurants
    Klaes Eringa, Viviana Carolina Proaño Paredes · 2022 · Research in Hospitality Management
  47. Renklerin Yemek Tercihleri ve Algıları Üzerindeki Etkisi: Türk ve Alman Kültürleri Karşılaştırması
    Esra Çelik, Savaş Evren · 2024 · GSI Journals Serie A Advancements in Tourism Recreation and Sports Sciences
  48. Emotional diners and rational eaters – constructing the urban lunch experience
    Ari Hynynen, Inari Aaltojärvi, Anu Hopia, Heikki Uimonen · 2020 · Journal of Urbanism International Research on Placemaking and Urban Sustainability
  49. Effectiveness of Food-related Cues and Portion Size Effect
    Ella E Gray, Joyce Hei Tong Lau, Richard Lee · 2020 · Australasian Marketing Journal (AMJ)
  50. Flavour through the lens of incongruity: a proposed framework
    Alice Albertini Drew, Massimiliano Zampini, Salvador Soto‐Faraco · 2023 · PsyArXiv (OSF Preprints)
  51. Cross-modal study of consumer preferences when choosing sausage products using neuromarketing tools
    Natalia N. Kalkova · 2023 · Маркетинг и маркетинговые исследования
  52. Intersection of Nutrition, Food Science, and Restaurant Research
    Christine J. Bergman, Yan Fei Cao, Eunmin Hwang · 2025 · Nutrients
  53. Recipe popularity prediction in Finnish social media: integrating visual and non-visual features
    Mehrdad Rostami, Mahdi Akbari, Mobarakeh Akbari, Marzie Faramarzzadeh, Ilpo I. Virtanen, Mourad Oussalah · 2025 · Social Network Analysis and Mining
  54. Introduction to Digital Gastronomy
    Charles Spence, Carlos Velasco · 2025 · Springer eBooks
  55. What is the Future of 3D Food Printing?
    Charles Spence, Carlos Velasco · 2025 · Springer eBooks
  56. Reconsidering the microwave: A historical analysis of changing attitudes to modernist kitchen technology
    Charles J. Spence, Jozef Youssef · 2026 · International Journal of Gastronomy and Food Science
  57. Exploring neurogastronomy: an analysis using the word association test and free word association
    Ceyhun UÇUK, Özkan Süzer, Charles J. Spence · 2026 · Frontiers in Psychology
  58. Integrating the TPB and NAM to understand responsible luxury consumption in Michelin green star restaurants: a mixed-methods study
    Zi-Qi Wang, Yang Zhang, Sifan Liu, Zhixuan Li, Menglong Xia · 2026 · Journal of Hospitality and Tourism Insights
  59. The Senses
    Ann‐Sophie Barwich · 2026 · Cambridge University Press eBooks
  60. Designing real restaurant experiments: Mapping manipulation space across food, service, and ambience
    Kosuke Motoki, Kohei Yamaguchi, Carlos Velasco · 2026 · International Journal of Gastronomy and Food Science
  61. Dancing on the Tongue
    Erin B. Mee · 2017 · Performance Research
  62. The trompe l'oeil, from art technique to gastronomic technique
    Carolina Giselle Herrera Egüez, Telmo Marcelo Zambrano Núñez, Paúl Roberto Pino Falconí · 2023 · Journal of Namibian Studies History Politics Culture
  63. Normative ratings for the Kitchen and Food Sounds (KFS) database
    Marília Prada, David Guedes, Margarida Vaz Garrido, Magda Saraiva · 2024 · Behavior Research Methods
  64. Sensory linguistics
    2019 · Converging evidence in language and communication research
  65. Eatertainment
    Reka Danhauser, Anna Carolina Boechat, Ana Isabel Inácio, Patrícia Tavares · 2024 · Advances in linguistics and communication studies
  66. Sensory Design and Design Thinking for Design Educating
    Mengnan Zi · 2022 · International Journal of Higher Education Pedagogies
  67. Quorum Sensing y Vajilla Emocional
    Bruno Alejandro Mesz, Sebastián Tedesco, Leonardo Potenza · 2023 · Revista Vórtex
  68. Menu Dégustation– We insist the entire table participates
    Joshua Abrams, Richard A. Gough · 2017 · Performance Research
  69. Role of food in our teaching and practice
    Sharon Croxford · 2023 · Nutrition & Dietetics
  70. Speaking of Food: Understanding How People Talk About Food Experiences
    Yihan Kang, Ceylan Beşevli, Sriram Subramanian, Marianna Obrist · 2026 · CHI Conference on Human Factors in Computing Systems
  71. Colour, flavour and haptic influences on satiety
    Betina Piqueras Fiszman · 2017 · Wiley eBooks
  72. Making Meals Both Appealing and Healthy: A Food Presentation Simulation System
    Li-Hsing Zheng, Yao-Zhen Kuo, Jui Lo · 2021 · Creativity and Cognition
  73. Painting Flavor
    Terry E. Acree, Anne J. Kurtz · 2015 · ACS symposium series
  74. Use of Hydrocolloids to Modulate Food Color and Gloss
    AMOS NUSSINOVITCH, Madoka Hirashima · 2022
  75. Sensory Analysis and Brain Imaging of Flavors and Fragrances
    Ajalesh Balachandran Nair, Simi K. Pushpan, Neethumol Varghese, Minu Joys · 2022 · ACS symposium series
  76. Space Food in the Media
    Charles J. Spence · 2023 · Edition Medienwissenschaft
  77. My Eye is a Mouth
    Felix Bröcker · 2023 · Edition Medienwissenschaft
  78. Mealtimes in single-room accommodation: The patients’ perspective
    Camilla Askov Mousing, Signe Skjærbæk Holm, Dorthe Sørensen, Susanne Friis Søndergaard · 2024 · Sygeplejevidenskab dk – Journal of Nursing Research & Professional Knowledge
  79. “The Mt Everest of Dining Experiences”: Multisensory Style in Restaurant Reviews
    Áine Dougherty, Craig A. Hamilton · 2024 · Springer eBooks
  80. The influence of confectionery product decoration on consumers
    Milana Čugalj, Velibor Ivanović, Bojana Kalenjuk Pivarski · 2024 · Turisticko poslovanje
  81. Methodological foundations
    2019 · Converging evidence in language and communication research
  82. Acknowledgments
    2019 · Converging evidence in language and communication research
  83. The evaluative dimension
    2019 · Converging evidence in language and communication research
  84. Explaining the hierarchy of the senses
    2019 · Converging evidence in language and communication research
  85. Correlations and clusters
    2019 · Converging evidence in language and communication research
  86. Semantic preferences of sensory words
    2019 · Converging evidence in language and communication research
  87. Index
    2019 · Converging evidence in language and communication research
  88. The five senses folk model
    2019 · Converging evidence in language and communication research
  89. References
    2019 · Converging evidence in language and communication research
  90. Synesthetic metaphors are not metaphorical
    2019 · Converging evidence in language and communication research
  91. The Embodied Lexicon Hypothesis
    2019 · Converging evidence in language and communication research
  92. Norming the senses
    2019 · Converging evidence in language and communication research
  93. Re-evaluating the hierarchy of the senses
    2019 · Converging evidence in language and communication research
  94. Synesthesia and metaphor
    2019 · Converging evidence in language and communication research
  95. Ineffability
    2019 · Converging evidence in language and communication research
  96. The hierarchy of the senses
    2019 · Converging evidence in language and communication research
  97. Frequency, semantic complexity, and iconicity
    2019 · Converging evidence in language and communication research
  98. Prelim pages
    2019 · Converging evidence in language and communication research
  99. Sensory semiotics
    2019 · Converging evidence in language and communication research
  100. Dominance relations and specialization of sensory words
    2019 · Converging evidence in language and communication research