Amuse Bouche
Allen, J. S. The Omnivorous Mind: Our Evolving Relationship with Food. London: Harvard University Press, 2012.
Blumenthal, H. Further Adventures in Search of Perfection: Reinventing Kitchen Classics. London: Bloomsbury, 2007.
Gallace, A., and C. Spence. In Touch with the Future: The Sense of Touch from Cognitive Neuroscience to Virtual Reality. Oxford: Oxford University Press, 2014.
Kotler, P. “Atmospherics as a Marketing Tool.” Journal of Retailing 49 (Winter 1974): 48–64.
Shepherd, G. M. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. New York: Columbia University Press, 2012. For a commentary, see my review of this book, in Flavour 1, no. 21 (2012).
Spence, C., and B. Piqueras-Fiszman, The Perfect Meal: The Multisensory Science of Food and Dining. Oxford: Wiley-Blackwell, 2014.
Spence, C., M. U. Shankar, and H. Blumenthal. “‘Sound Bites’: Auditory Contributions to the Perception and Consumption of Food and Drink.” In Art and the Senses, edited by F. Bacci and D. Melcher. Oxford: Oxford University Press, 2011.
Welch, W., J. Youssef, and C. Spence. “Neuro-Cutlery: The Next Frontier in Cutlery Design.” Supper Magazine 4 (2016): 128–29.
Woods, A. T., C. Michel, and C. Spence. “Odd Versus Even: A Scientific Study of the ‘Rules’ of Plating.” PeerJ 4 (2016): e1526.
Zampini, M., and C. Spence. “The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips.” Journal of Sensory Science 19 (2004): 347–63.
1. Taste
Bartoshuk, L. M. “Comparing Sensory Experiences Across Individuals: Recent Psychophysical Advances Illuminate Genetic Variation in Taste Perception.” Chemical Senses 25 (2000): 447–60.
Breslin, P. A. S. “An Evolutionary Perspective on Food and Human Taste.” Current Biology 23 (2013): 409–18.
Brillat-Savarin, J. A. Physiologie du goût [The philosopher in the kitchen/The physiology of taste]. Brussels: J. P. Meline, 1835. Published as A Handbook of Gastronomy, translated by A. Lazaure. London: Nimmo & Bain, 1884.
Chen, J. “Tasting a Flavor That Doesn’t Exist.” Atlantic, 21 October 2015. www.theatlantic.com/health/archive/2015/10/tasting-a-flavor-that-doesnt-exist/411454.
Piqueras-Fiszman, B., and C. Spence. “Sensory Expectations Based on Product-Extrinsic Food Cues: An Interdisciplinary Review of the Empirical Evidence and Theoretical Accounts.” Food Quality and Preference 40 (2015): 165–79.
Plassmann, H., et al. “Marketing Actions Can Modulate Neural Representations of Experienced Pleasantness.” Proceedings of the National Academy of Sciences of the USA 105 (2008): 1050–54.
Plassmann, H., and B. Weber. “Individual Differences in Marketing Placebo Effects: Evidence from Brain Imaging and Behavioral Experiments.” Journal of Marketing Research 52 (2015): 493–510.
Prescott, J. Taste Matters: Why We Like the Foods We Do. London: Reaktion Books, 2012.
Reed, D. R., and A. Knaapila, “Genetics of Taste and Smell: Poisons and Pleasures.” Progress in Molecular Biology and Translational Science 94 (2010): 213–40.
Spence, C. “Gastrodiplomacy: Assessing the Role of Food in Decision-Making.” Flavour 5, no. 4 (2016).
Spence, C. “The Price of Everything—The Value of Nothing?” The World of Fine Wine 30 (2010): 114–20.
Spence, C., and B. Piqueras-Fiszman. The Perfect Meal: The Multisensory Science of Food and Dining. Oxford: Wiley-Blackwell, 2014.
Spence, C., C. B. Smith, and M. Auvray. “Confusing Tastes and Flavours.” In Perception and Its Modalities, edited by D. Stokes, M. Matthen, and S. Biggs. Oxford: Oxford University Press, 2015.
Stuckey, B. Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good. London: Free Press, 2012.
Yeomans, M., et al. “The Role of Expectancy in Sensory and Hedonic Evaluation: The Case of Smoked Salmon Ice Cream.” Food Quality and Preference 19 (2008): 565–73.
2. Smell
Auvray, M., and C. Spence. “The Multisensory Perception of Flavor.” Consciousness and Cognition 17 (2008): 1016–31.
Dalton, P., et al. “The Merging of the Senses: Integration of Subthreshold Taste and Smell.” Nature Neuroscience 3 (2000): 431–32.
Herz, R. S., and J. W. Schooler. “A Naturalistic Study of Autobiographical Memories Evoked by Olfactory and Visual Cues: Testing the Proustian Hypothesis.” American Journal of Psychology 115 (2002): 21–32.
Linscott, T., and J. Lim. “Retronasal Odor Enhancement by Salty and Umami Taste.” Food Quality and Preference 48 (2016): 1–10.
Rozin, P. “‘Taste-Smell Confusions’ and the Duality of the Olfactory Sense.” Perception and Psychophysics 31 (1982): 397–401.
Spence, C. “Just How Much of What We Taste Derives from the Sense of Smell?” Flavour 4, no. 30 (2015).
Spence, C. “Oral Referral: Mislocalizing Odors to the Mouth.” Food Quality and Preference 50 (2016): 117–28.
Spence, C., and I. Wan. “Beverage Perception and Consumption: The Influence of the Container on the Perception of the Contents.” Food Quality and Preference 39 (2015): 131–40.
Spence, C., and J. Youssef. “Olfactory Dining: Designing for the Dominant Sense.” Flavour 4, no. 32 (2015).
Stevenson, R. J., J. Prescott, and R. A. Boakes. “The Acquisition of Taste Properties by Odors.” Learning and Motivation 26 (1995): 433–55.
3. Sight
Barnett, A., and C. Spence. “When Changing the Label (of a Bottled Beer) Modifies the Taste.” Nutrition and Food Technology: Open Access 2, no. 4 (2016).
Bremner, A., et al. “‘Bouba’ and ‘Kiki’ in Namibia? A Remote Culture Make Similar Shape-Sound Matches, but Different Shape-Taste Matches to Westerners.” Cognition 126 (2013): 165–72.
Bruno, N., et al. “The Effect of the Color Red on Consuming Food Does Not Depend on Achromatic (Michelson) Contrast and Extends to Rubbing Cream on the Skin.” Appetite 71 (2013): 307–13.
Dunne, T. E., et al. “Visual Contrast Enhances Food and Liquid Intake in Advanced Alzheimer’s Disease.” Clinical Nutrition 23 (2004): 533–38.
Genschow, O., L. Reutner, and M. Wanke. “The Color Red Reduces Snack Food and Soft Drink Intake.” Appetite 58 (2012): 699–702.
Gvili, Y., et al. “Fresh from the Tree: Implied Motion Improves Food Evaluation.” Food Quality and Preference 46 (2015): 160–65.
Michel, C., et al. “Orienting the Plate: Online Study Assesses the Importance of the Orientation in the Plating of Food.” Food Quality and Preference 44 (2015): 194–202.
Ngo, M., R. Misra, and C. Spence. “Assessing the Shapes and Speech Sounds That People Associate with Chocolate Samples Varying in Cocoa Content.” Food Quality and Preference 22 (2011): 567–72.
Piqueras-Fiszman, B., et al. “Is It the Plate or Is It the Food? Assessing the Influence of the Color (Black or White) and Shape of the Plate on the Perception of the Food Placed on It.” Food Quality and Preference 24 (2012): 205–8.
Piqueras-Fiszman, B., and C. Spence. “Does the Color of the Cup Influence the Consumer’s Perception of a Hot Beverage?” Journal of Sensory Studies 27, no. 5 (2012): 324–31.
Spence, C. “Managing Sensory Expectations Concerning Products and Brands: Capitalizing on the Potential of Sound and Shape Symbolism.” Journal of Consumer Psychology 22 (2012): 37–54.
Spence, C. “On the Psychological Impact of Food Color.” Flavour 4, no. 21 (2015).
Spence, C., and O. Deroy, “Tasting Shapes: A Review of Four Hypotheses.” Theoria et Historia Scientiarum 10 (2013): 207–38.
Spence, C., et al. “Does Food Color Influence Taste and Flavor Perception in Humans?” Chemosensory Perception 3 (2010): 68–84.
Spence, C., et al. “Eating with Our Eyes: From Visual Hunger to Digital Satiation.” Brain and Cognition 110 (2016): 53–63.
Spence, C., et al. “Plating Manifesto (II): The Art and Science of Plating.” Flavour 3, no. 4 (2014).
Toepel, U., et al. “The Brain Tracks the Energetic Value in Food Images.” NeuroImage 44 (2009): 967–74.
Van Doorn, G., D. Wuillemin, and C. Spence. “Does the Color of the Mug Influence the Taste of the Coffee?” Flavour 3, no. 10 (2014).
Velasco, C., et al. “Colour-Taste Correspondences: Designing Food Experiences to Meet Expectations or to Surprise.” International Journal of Food Design 1 (2016): 83–102.
4. Sound
Allen, J. S. The Omnivorous Mind: Our Evolving Relationship with Food. London: Harvard University Press, 2012.
Deroy, O., B. Reade, and C. Spence. “The Insectivore’s Dilemma.” Food Quality and Preference 44 (2015): 44–55.
Koizumi, N., et al. “Chewing Jockey: Augmented Food Texture by Using Sound Based on the Cross-Modal Effect.” Article 21 in Proceedings of ACEL ‘11MNOP, the 8th International Conference on Advances in Computer Entertainment Technology. New York: ACM, 2011.
Luckett, C. R., J.-F. Meullenet, and H.-S. Seo. “Crispness Level of Potato Chips Affects Temporal Dynamics of Flavor Perception and Mastication Patterns in Adults of Different Age Groups.” Food Quality and Preference 51 (2016): 8–19.
Spence, C. “Eating with Our Ears: Assessing the Importance of the Sounds of Consumption to Our Perception and Enjoyment of Multisensory Flavour Experiences.” Flavour 4, no. 3 (2015).
Spence, C. “Music from the Kitchen.” Flavour 4, no. 25 (2015).
Spence, C. “Noise and Its Impact on the Perception of Food and Drink.” Flavour 3, no. 9 (2014).
Spence, C., M. U. Shankar, and H. Blumenthal. “‘Sound Bites’: Auditory Contributions to the Perception and Consumption of Food and Drink.” In Art and the Senses, edited by F. Bacci and D. Melcher. Oxford: Oxford University Press, 2011.
Spence, C., and Q. (J.) Wang. “Sonic Expectations: On the Sounds of Opening and Pouring.” Flavour 4, no. 35 (2015).
Wang, Q. (J.), A. Woods, and C. Spence. “‘What’s Your Taste in Music?’ A Comparison of the Effectiveness of Various Soundscapes in Evoking Specific Tastes.” i-Perception 6, no. 6 (2015): 1–23.
Zampini, M., and C. Spence. “The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips.” Journal of Sensory Science 19 (2004): 347–63.
5. Touch
Barnett-Cowan, M. “An Illusion You Can Sink Your Teeth Into: Haptic Cues Modulate the Perceived Freshness and Crispness of Pretzels.” Perception 39 (2010): 1684–86.
Biggs, L., G. Juravle, and C. Spence. “Haptic Exploration of Plateware Alters the Perceived Texture and Taste of Food.” Food Quality and Preference 50 (2016): 129–34.
Elder, R. S., and A. Krishna. “The ‘Visual Depiction Effect’ in Advertising: Facilitating Embodied Mental Simulation Through Product Orientation.” Journal of Consumer Research 38 (2012): 988–1003.
Gallace, A., and C. Spence. In Touch with the Future: The Sense of Touch from Cognitive Neuroscience to Virtual Reality. Oxford: Oxford University Press, 2014.
Marinetti, F. T. Il tattilismo. Milan: Comoaedia, 1921. English translation published as ‘La Futurista: Benedetta Cappa Marinetti’, exhibition catalog, edited by L. Panzera and C. Blum (Philadelphia: Goldie Paley Gallery, 1998).
Marinetti, F. T., and L. Colombo. La cucina futurista: Un pranzo che evitò un suicidio [The futurist kitchen: A meal that prevented suicide]. Milan: Christian Marinotti Edizioni, 1998. Originally published in 1932.
Michel, C., et al. “The Butcher’s Tongue Illusion.” Perception 43 (2014): 818–24.
Michel, C., C. Velasco, and C. Spence. “Cutlery Matters: Heavy Cutlery Enhances Diners’ Enjoyment of the Food Served in a Realistic Dining Environment.” Flavour 4, no. 26 (2015).
Mouritsen, O. G., and K. Styrbaek. Mouthfeel: How Texture Makes Taste. New York: Columbia University Press, 2017.
Piqueras-Fiszman, B., and C. Spence. “The Weight of the Container Influences Expected Satiety, Perceived Density, and Subsequent Expected Fullness.” Appetite 58 (2012): 559–62.
Spence, C. “Oral Referral: Mislocalizing Odours to the Mouth.” Food Quality and Preference 50 (2016): 117–28.
Spence, C., and A. Gallace. “Multisensory Design: Reaching Out to Touch the Consumer.” Psychology and Marketing 28 (2011): 267–308.
Spence, C., and B. Piqueras-Fiszman. “Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink.” In Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace, edited by B. Piqueras-Fiszman and C. Spence. Duxford, U.K.: Elsevier, 2016.
Spence, C., and B. Piqueras-Fiszman. The Perfect Meal: The Multisensory Science of Food and Dining. Oxford: Wiley-Blackwell, 2014.
6. The Atmospheric Meal
Areni, C. S., and D. Kim. “The Influence of Background Music on Shopping Behavior: Classical Versus Top-Forty Music in a Wine Store.” Advances in Consumer Research 20 (1993): 336–40.
Bell, R., et al. “Effects of Adding an Italian Theme to a Restaurant on the Perceived Ethnicity, Acceptability, and Selection of Foods.” Appetite 22 (1994): 11–24.
Cho, S., et al. “Blue Lighting Decreases the Amount of Food Consumed in Men, but Not in Women.” Appetite 85 (2015): 111–17.
Dazkir, S. S., and M. A. Read. “Furniture Forms and Their Influence on Our Emotional Responses Toward Interior Environments.” Environment and Behavior 44 (2012): 722–34.
Milliman, R. E. “The Influence of Background Music on the Behaviour of Restaurant Patrons.” Journal of Consumer Research 13 (1986): 286–89.
North, A. C., A. Shilcock, and D. J. Hargreaves. “The Effect of Musical Style on Restaurant Customers’ Spending.” Environment and Behavior 35 (2003): 712–18.
North, A. C., D. J. Hargreaves, and J. McKendrick. “In-Store Music Affects Product Choice.” Nature 390 (1997): 132.
Robson, S. K. A. “Turning the Tables: The Psychology of Design for High-Volume Restaurants.” Cornell Hotel and Restaurant Administration Quarterly 40, no. 3 (1999): 56–63.
Spence, C. “The Price of Everything—The Value of Nothing?” The World of Fine Wine 30 (2010): 114–20.
Spence C., et al. “Store Atmospherics: A Multisensory Perspective.” Psychology and Marketing 31 (2014): 472–88.
Spence C., and B. Piqueras-Fiszman. The Perfect Meal: The Multisensory Science of Food and Dining. Oxford: Wiley-Blackwell, 2014.
Spence, C., M. U. Shankar, and H. Blumenthal. “‘Sound Bites’: Auditory Contributions to the Perception and Consumption of Food and Drink.” In Art and the Senses, edited by F. Bacci and D. Melcher (Oxford: Oxford University Press, 2011).
Spence, C., C. Velasco, and K. Knoeferle. “A Large Sample Study on the Influence of the Multisensory Environment on the Wine Drinking Experience.” Flavour 3, no. 8 (2014).
Velasco, C., et al. “Assessing the Influence of the Multisensory Environment on the Whisky Drinking Experience.” Flavour 2, no. 23 (2013).
Wansink, B., and K. Van Ittersum. “Fast Food Restaurant Lighting and Music Can Reduce Calorie Intake and Increase Satisfaction.” Psychological Reports: Human Resources and Marketing 111, no. 1 (2012): 1–5.
7. Social Dining
Blass, E., et al. “On the Road to Obesity: Television Viewing Increases Intake of High-Density Foods.” Physiology and Behavior 88 (2006): 597–604.
Conklin, A. I., et al. “Social Relationships and Healthful Dietary Behaviour: Evidence from Over-50s in the EPIC Cohort, UK.” Social Science and Medicine 100 (2014): 167–75.
Hammons, A., and B. H. Fiese. “Is Frequency of Shared Family Meals Related to the Nutritional Health of Children and Adolescents? A Meta-Analysis.” Pediatrics 127 (2011): e1565–e1574.
Herman, C. P., D. A. Roth, and J. Polivy. “Effects of the Presence of Others on Food Intake: A Normative Interpretation.” Psychological Bulletin 129 (2003): 873–86.
Spence, C. “Gastrodiplomacy: Assessing the Role of Food in Decision-Making.” Flavour 5, no. 4 (2016).
Spence, C. “Hospital Food.” Flavour 6, no. 3 (2017).
Tani, Y., et al. “Combined Effects of Eating Alone and Living Alone on Unhealthy Dietary Behaviors, Obesity and Underweight in Older Japanese Adults: Results of the JAGES.” Appetite 95 (2015): 1–8.
Visser, M. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. London: Penguin Books, 1991.
Zhu, R. (J.), and J. J. Argo. “Exploring the Impact of Various Shaped Seating Arrangements on Persuasion.” Journal of Consumer Research 40 (2013): 336–49.
8. Airline Food
Burdack-Freitag, A., et al. “Odor and Taste Perception at Normal and Low Atmospheric Pressure in a Simulated Aircraft Cabin.” Journal für Verbraucherschutz und Lebensmittelsicherheit [Journal of Consumer Protection and Food Safety] 6 (2011): 95–109.
Crisinel, A.-S., et al. “A Bittersweet Symphony: Systematically Modulating the Taste of Food by Changing the Sonic Properties of the Soundtrack Playing in the Background.” Food Quality and Preference 24 (2012): 201–4.
de Syon, G. “Is it Really Better to Travel than Arrive? Airline Food as a Reflection of Consumer Anxiety.” In Food for Thought: Essays on Eating and Culture, edited by L. C. Rubin (Jefferson, NC: McFarland & Co., 2008).
Foss, R. Food in the Air and Space: The Surprising History of Food and Drink in the Skies. Lanham, MD: Rowman & Littlefield, 2014.
Green, M., and J. S. Butts. “Factors Affecting Acceptability of Meals Served in the Air.” Journal of the American Dietetic Association 21 (1945): 415–19.
Howe, G. I. Dinner in the Clouds: Great International Airline Recipes. Corona del Mar, CA: Zeta, 1985; Jefferson, NC: McFarland & Co., 2008.
Maga, J. A., and K. Lorenz. “Effect of Altitude on Taste Thresholds.” Perceptual and Motor Skills 34 (1972): 667–70.
Ozcan, H. K., and S. Nemlioglu, “In-Cabin Noise Levels During Commercial Aircraft Flights.” Canadian Acoustics 34 (2006): 31–35.
Piqueras-Fiszman, B., et al. “Tasting Spoons: Assessing How the Material of a Spoon Affects the Taste of the Food.” Food Quality and Preference 24 (2012): 24–29.
Raudenbush, B., and B. Meyer. “Effect of Nasal Dilation on Pleasantness, Intensity and Sampling Behaviors of Foods in the Oral Cavity.” Rhinology 39 (2001): 80–83.
Spence, C., C. Michel, and B. Smith. “Airplane Noise and the Taste of Umami.” Flavour 3, no. 2 (2014).
Woods, A. T., et al. “Effect of Background Noise on Food Perception.” Food Quality and Preference 22 (2011): 42–47.
Yan, K. S., and R. Dando. “A Crossmodal Role for Audition in Taste Perception.” Journal of Experimental Psychology: Human Perception and Performance 41 (2015): 590–96.
9. The Meal Remembered
Bernstein, D. M., and E. F. Loftus. “The Consequences of False Memories for Food Preferences and Choices.” Perspectives in Psychological Science 4 (2009): 135–39.
Carbone, L. P. Clued In: How to Keep Customers Coming Back Again and Again. Upper Saddle River, NJ: Prentice Hall, 2004.
Garbinsky, E. N., C. K. Morewedge, and B Shiv. “Interference of the End: Why Recency Bias in Memory Determines When a Food Is Consumed Again.” Psychological Science 25 (2014): 1466–74.
Hall, L., et al. “Magic at the Marketplace: Choice Blindness for the Taste of Jam and the Smell of Tea.” Cognition 117 (2010): 54–61.
LaTour, K. A., and L. P. Carbone. “Sticktion: Assessing Memory for the Customer Experience.” Cornell Hospitality Quarterly 55 (2014): 342–53.
Mojet, J., and E. P. Koster. “Flavour Memory.” In Multisensory Flavour Perception: From Fundamental Neuroscience Through to the Marketplace, edited by B. Piqueras-Fiszman and C. Spence (Duxford, U.K.: Elsevier, 2016).
Robinson, E. “Relationships Between Expected, Online and Remembered Enjoyment for Food Products.” Appetite 74 (2014): 55–60.
Robinson, E., et al. “Eating Attentively: A Systematic Review and Meta-Analysis of the Effect of Food Intake Memory and Awareness on Eating.” American Journal of Clinical Nutrition 97 (2013): 728–42.
Robinson, E., J. Blissett, and S. Higgs. “Changing Memory of Food Enjoyment to Increase Food Liking, Choice and Intake.” British Journal of Nutrition 108 (2012): 1505–10.
Rode, E., P. Rozin, and P. Durlach. “Experienced and Remembered Pleasure for Meals: Duration Neglect but Minimal Peak, End (Recency) or Primacy Effects.” Appetite 49 (2007): 18–29.
Rozin, P., et al. “What Causes Humans to Begin and End a Meal? A Role for Memory for What Has Been Eaten as Evidenced by a Study of Multiple Meal Eating in Amnesic Patients.” Psychological Science 9 (1998): 392–96.
Sela, L., and N. Sobel. “Human Olfaction: A Constant State of Change-Blindness.” Experimental Brain Research 205 (2010): 13–29.
Spence, C. “The Price of Everything—The Value of Nothing?” The World of Fine Wine 30 (2010): 114–20.
Sutton, D. E. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg, 2001.
Woods, A. T., et al. “Flavor Expectation: The Effects of Assuming Homogeneity on Drink Perception.” Chemosensory Perception 3 (2010): 174–81.
10. The Personalized Meal
Cramer, L., and G. Antonides. “Endowment Effects for Hedonic and Utilitarian Food Products.” Food Quality and Preference 22 (2011): 3–10.
Kahneman, D. “Why Do Sandwiches Taste Better When Someone Else Makes Them?” New York Times, 2 October 2011. http://query.nytimes.com/gst/fullpage.html?res=9E0DE2DE123EF931A35753C1A9679D8B63.
Meyer, D. Setting the Table: Lessons and Inspirations from One of the World’s Leading Entrepreneurs. London: Marshall Cavendish International, 2010.
Morewedge, C. K., and C. E. Giblin. “Explanations of the Endowment Effect: An Integrative Review.” Trends in Cognitive Sciences 19 (2015): 339–48.
Park, M. Y. “A History of the Cake Mix, the Invention That Redefined ‘Baking.’” Bon Appétit, 26 September 2013. www.bonappetit.com/entertaining-style/pop-culture/article/cake-mix-history.
Schafer, S., et al. “Self-Prioritization in Vision, Audition, and Touch.” Experimental Brain Research 234 (2016): 2141–50.
Shapiro, S. Something from the Oven: Reinventing Dinner in 1950s America. London: Penguin, 2005.
Spence, C., and B. Piqueras-Fiszman. The Perfect Meal: The Multisensory Science of Food and Dining. Oxford: Wiley-Blackwell, 2014.
Troye, S. V., and M. Supphellen. “Consumer Participation in Coproduction: ‘I Made It Myself’ Effects on Consumers’ Sensory Perceptions and Evaluations of Outcome and Input Product.” Journal of Marketing 76 (2012): 33–46.
11. The Experiential Meal
Kirshenblatt-Gimblett, B. “Playing to the Senses: Food as a Performance Medium.” Performance Research 4 (1999): 1–30.
Kotler, P. “Atmospherics as a Marketing Tool.” Journal of Retailing 49 (Winter 1974): 48–64.
Moore, M. “Taste the Difference: Sublimotion vs. Ultraviolet.” Financial Times, 28 August 2015. www.ft.com/cms/s/2/0a4f62f0-4ca2-11e5-9b5d-89a026fda5c9.html#slide0.
Pine, B. J., II, and J. H. Gilmore, The Experience Economy: Work Is Theater and Every Business Is a Stage. Boston: Harvard Business Review Press, 1999.
Spang, R. L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA: Harvard University Press, 2000.
Weiss, A. S. Feast and Folly: Cuisine, Intoxication and the Poetics of the Sublime. Albany: State University of New York Press, 2002.
12. Digital Dining
Hirose, M., et al. “Gravitamine Spice: A System That Changes the Perception of Eating Through Virtual Weight Sensation.” In Proceedings of the 6th Augmented Human International Conference (ACM, 2015).
Narumi, T., et al. “Augmented Perception of Satiety: Controlling Food Consumption by Changing Apparent Size of Food with Augmented Reality.” In Proceedings of the 2012 ACM Annual Conference on Human Factors in Computing Systems (Austin, TX: ACM, 2012).
Ranasinghe, N., et al. “Virtual Ingredients for Food and Beverages to Create Immersive Taste Experiences.” Multimedia Tools and Applications 75, no. 20 (2016): 12291–309.
Spence, C. “Hospital Food.” Flavour 6, no. 3 (2017).
Spence, C. “Multisensory Meals and Digital Dining.” The Wired World in 2014, special issue, 31 October 2013: 71.
Spence, C., and B. Piqueras-Fiszman. “Technology at the Dining Table.” Flavour 2, no. 16 (2013).
Weiss, T., et al. “From Nose to Brain: Un-Sensed Electrical Currents Applied in the Nose Alter Activity in Deep Brain Structures.” Cerebral Cortex 26 (2016): 4180–91.
13. Back to the Futurists
Bakhshi, S., P. Kanuparthy, and E. Gilbert. “Demographics, Weather and Online Reviews: A Study of Restaurant Recommendations by WWW 2014.” In Proceedings of the 23rd International Conference on World Wide Web (New York: ACM, 2014).
Brain, R. The Pulse of Modernism: Physiological Asthetics in Fin-du-siècle Europe. London: University of Washington Press, 2015.
Deroy, O., A.-S. Crisinel, and C. Spence. “Crossmodal Correspondences Between Odors and Contingent Features: Odors, Musical Notes, and Geometrical Shapes.” Psychonomic Bulletin and Review 20 (2013): 878–96.
Marinetti, F. T. The Futurist Cookbook, translated by S. Brill. San Francisco: Bedford Arts, 1989. Originally published in 1932.
Moore, M. “Taste the Difference: Sublimotion vs. Ultraviolet.” Financial Times, 28 August 2015. www.ft.com/cms/s/2/0a4f62f0-4ca2-11e5-9b5d-89a026fda5c9.html#slide0.
Spence, C. “Leading the Consumer by the Nose: On the Commercialization of Olfactory Design for the Food and Beverage Sector.” Flavour 4, no. 31 (2015).
Spence, C. “Managing Sensory Expectations Concerning Products and Brands: Capitalizing on the Potential of Sound and Shape Symbolism.” Journal of Consumer Psychology 22 (2012): 37–54.
Spence, C. “Multisensory Packaging Design: Color, Shape, Texture, Sound, and Smell.” In Integrating the Packaging and Product Experience: A Route to Consumer Satisfaction, edited by M. Chen and P. Burgess. Oxford: Elsevier, 2016.
Spence, C., C. Velasco, and K. Knoeferle. “A Large Sample Study on the Influence of the Multisensory Environment on the Wine Drinking Experience.” Flavour 3, no. 8 (2014).
Spence, C., Q. (J.) Wang, and J. Youssef. “Pairing Flavours and the Temporal Order of Tasting.” Flavour 6, no. 4 (2017).
Zoon, H. F. A., C. de Graaf, and S. Boesveldt. “Food Odours Direct Specific Appetite.” Foods 5, no. 1 (2016): 12.