The deliciousness of food is not determined solely by "taste, aroma, and texture"! This is a groundbreaking book that scientifically explores the relationship between appearance, environment, and deliciousness!
Does the appearance, color, temperature, concentration, weight, color and material of the dish, as well as packaging and food-related information, affect the taste? Does the taste change depending on the dining environment, music, atmosphere of the eating space, and the person you are eating with? Does the taste vary due to differences in cooking utensils, equipment, and methods?
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basic information
"The Science of Deliciousness Beyond Taste: Changes in Sensory Perception Due to Appearance, Color, Temperature, Weight, Image, Containers, Packaging, Tableware, and Cooking Utensils" ■Format: B5 size, 496 pages ■Price: 42,000 yen (excluding tax) ■Supervised by: Yoshimasa Yamano ■Published by: NTS Part 1: The Appearance of Food and Deliciousness Chapter 1: Deliciousness from the Perspective of Vision and the Brain Chapter 2: The Color and Pattern of Tableware and Deliciousness Chapter 3: Packaging, Information, and Deliciousness Part 2: Eating Environment and Deliciousness Chapter 1: The Material of Tableware and Containers and Deliciousness Chapter 2: Eating Environment and Deliciousness Chapter 3: Illusions, Sensory Enhancement, and Deliciousness Chapter 4: Food Attributes and Deliciousness Part 3: Cooking Environment and Deliciousness Chapter 1: Cooking Utensils and Deliciousness Chapter 2: Cooking Equipment and Deliciousness Chapter 3: Food Processing Machinery and Deliciousness Chapter 4: Molecular Cooking and Deliciousness
Price information
List price: 42,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Fresh food Chewing sound Brain information Tableware Packaging Package Packaging materials Package design Consumer sensitivity Naming Catchphrase Package design Brand Aging Tumbler Cup Ux Eating environment Tableware Food environment Virtual reality Electric taste Shared meals Chewing and swallowing Rheology Aroma Seasoning Temperature sensor Cooking environment Cooking utensils Rice cooker Pot and frying pan Knife Microwave Microwave heating Superheated steam oven Bread Oven toaster Electric pressure cooker Low-temperature cooking device Food processing machinery Continuous steam cooking device Vacuum frying method Atmospheric frying method Reduced pressure immersion treatment Care food Dried food Molecular cooking
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Company information
NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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