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2 research outputs found
Plating and Plateware: On the Multisensory Presentation of Food
Author
Adrià F.
Anonymous
+35 more
Apicius
Arnheim R.
Bendiner K.
Bouleau C.
Carême M.‐A.
Carême M.‐A.
Cowen T.
Crumpacker B.
Damrosch P.
Deroy O.
Desbuissons F.
Dornenburg A.
Frascari M.
Halligan M.
Horowitz J.
Hudson K.
King S.
Lyman B.
Marinetti F. T.
Meiselman H. L.
Mitchell S. E.
Monroe D.
Neill A.
Oppenheim M.
Oshima A.
Seremetakis C. N.
Siple M.
Spence C.
Stuckey B.
Styler C.
Tannahill R.
Wansink B.
Wheeler E.
Wilson C. A.
Youssef J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Tastes Great, But What do We Call It? The Art and Science of Food Description
Author
Ariely D.
Barnes J.
+44 more
Belasco W. J.
Blumenthal H.
Blumenthal H.
Carême M.‐A.
Chabris C.
Cline J. A.
Cohen J.
Coren G.
Cowen T.
Damrosch P.
Ellis C.
Engel M.
Ford G. T.
Gladwell M.
Haden R.
Halligan M.
Hamilton‐Paterson J.
Heldke A.
Hyman P.
James A.
Luttinger N.
MacClancy J.
Masurovsky B. I.
Mielby L. H.
Miller D. L.
Petrini C.
Poole S.
Robinson J.
Rozin E.
Schuldt J. P.
Seremetakis C. N.
Spence C.
Steinberger M.
Stevenson R. J.
Tannahill R.
This H.
Vilgis T.
von Békésy G.
Wansink B.
Weiss A. S.
Wilson B.
Wolfson J.
Young C.
Youssef J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref