Cargando…

Complexity on the Menu and in the Meal

Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them...

Descripción completa

Detalles Bibliográficos
Autor principal: Spence, Charles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209977/
https://www.ncbi.nlm.nih.gov/pubmed/30261689
http://dx.doi.org/10.3390/foods7100158
_version_ 1783367011721543680
author Spence, Charles
author_facet Spence, Charles
author_sort Spence, Charles
collection PubMed
description Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.
format Online
Article
Text
id pubmed-6209977
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-62099772018-11-05 Complexity on the Menu and in the Meal Spence, Charles Foods Review Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience. MDPI 2018-09-27 /pmc/articles/PMC6209977/ /pubmed/30261689 http://dx.doi.org/10.3390/foods7100158 Text en © 2018 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Spence, Charles
Complexity on the Menu and in the Meal
title Complexity on the Menu and in the Meal
title_full Complexity on the Menu and in the Meal
title_fullStr Complexity on the Menu and in the Meal
title_full_unstemmed Complexity on the Menu and in the Meal
title_short Complexity on the Menu and in the Meal
title_sort complexity on the menu and in the meal
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6209977/
https://www.ncbi.nlm.nih.gov/pubmed/30261689
http://dx.doi.org/10.3390/foods7100158
work_keys_str_mv AT spencecharles complexityonthemenuandinthemeal