The Perfect Meal
Book (italiano):
"The Perfect Meal can't tail to entertain, inform and ultimately to dazzle"<BR><BR>Heston Blumenthal, chef and owner of The Fat Duck<BR><BR>"Nowadays a great many chefs are realising that science also has a place at the table; that a dining experience is made up of far more than just good food. By understanding how we use our senses to interact with and appreciate food we may be able to further enhance our guests' dining experiences. This book, looks at many topics which will become increasingly relevant to both chefs and our food culture as a whole in the coming years"<BR><BR>Jozef Youseff, chef and author of Molecular Gastronomy at Home (www.kitchen-theory.com)<BR><BR>"The Perfect Meal goes beyond the exotic ingredients and creative insights of the chef and into the realm of the diner's psychology. Using an accessible writing style that neither talks down to the reader nor dumbs down the science, the authors take us into the relatively unexplored world of the dining context: the gastrophysics of the visual, acoustic, tactile influences -- not to mention taste and smell -- that we are exposed to in every dining experience"<BR><BR>John Prescott, Ph.D, author of Taste Matters: Why We Eat the Foods We Do<BR><BR>"Focussing on the brain's interpretation of our eating experience, pioneers Spence and Piqueras-Fiszman acknowledge the Interdisciplinary nature of gastronomy, rendering a complex area of study both digestible and applicable. This valuable input furthers the development of co-evolving disciplines -- the scientific study of our brains, and the relentless creativity, experimentation and intuition so important in producing a truly great meal"<BR><BR>Ben Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab<BR><BR>"Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman. This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists"<BR><BR>Ferran Adria, elBullifoundation
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