The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?The answer is gastrophysics, the new area of sensory scienc...

The authors of The Perfect Meal examine all of the elements that contribute to the diner�s experience of a meal (primarily at a restaurant) and investigate how each of the diner�s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner�s overall experience.Examples are:the colour of the plate (visual)

The world expert in multisensory perception on the remarkable ways we can use our senses to lead richer lives'Talks total sense, lots of fun facts, right up there with the best of the best' Chris Evans'Packed with studies on pain, attention, memory, mood' The TimesHow can the furniture in your home affect your wellbeing? What colour clothing will help you play sport better? And what simple trick will ca...

From the earliest stone tools to the latest AI-driven innovations, our relationship with food has always been shaped by technology. In “Digital dining: New innovations in food and technology”, Charles Spence and Carlos Velasco explore how emerging digital tools and technologies, such as smartphones, 3D printing, artificial intelligence, robots, and extended reality, are transforming the way we prepare, consume, and experience food. Diving into the intersections of tradition and innovation,...

Cognitive neuroscientists have started to uncover the neural substrates, systems, and mechanisms enabling us to prioritize the processing of certain sensory information over other, currently less-relevant, inputs. However, there is still a large gap between the knowledge generated in the laboratory and its application to real-life problems of attention as when, for example, interface operators are multi-tasking. In this Element, laboratory studies on crossmodal attention (both behavioural/...

Driver inattention has been identified as one of the leading causes for car accidents. The problem of distraction while driving is likely to worsen, partly due to increasingly complex in-car technologies. However, intelligent transport systems are being developed to assist drivers and to ensure a safe road environment. One approach to the design of ergonomic automobile systems is to integrate our understanding of the human information processing systems into the design process. This book a...

Out of all the human senses, touch is the one that is most often unappreciated, and undervalued. Yet, the surface of the human body, the skin, is actually one huge sheet of tactile receptors. It provides us with the means to connect with our surroundings. Despite the important role that vision plays in our everyday lives, it is the skin that constitutes both the oldest, and by far the largest of our sense organs. The skin protects our body from the external world and, at the same time, inf...

This collection of essays brings together research on sense modalities in general and spatial perception in particular in a systematic and interdisciplinary way. It updates a long-standing philosophical fascination with this topic by incorporating theoretical and empirical research from cognitive science, neuroscience, and psychology. The book is divided thematically to cover a wide range of established and emerging issues. Part I covers notions of objectivity and subjectivity in spatial p...

This edited collection presents state-of-the-art reviews of the latest developments in multisensory packaging design. Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging. Spanning all of the senses fro...

We perceive and understand our environment using many sensory systems-vision, touch, hearing, taste, smell, and proprioception. These multiple sensory modalities not only give us complementary sources of information about the environment but also an understanding that is richer and more complex than one modality alone could achieve. As adults, we integrate the multiple signals from these sense organs into unified functional representations. However, the ease with which we accomplish this f...

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the exi...

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?The answer is gastrophysics, the new area of sensory scienc...