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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...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2018
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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 |
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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 |