The Perfect Meal explores all of the elements which contribute to how we experience a meal such as: visual, taste, smell etc as well as the way things such as the cutlery, plates and mood of a restaurant all play a role in how we view and taste our food. This book explores the diners experience in the restaurant from the perspectives of decision neuroscience, marketing, design, and psychology.
This book has definitely helped me in my search for knowledge when it comes to food and dining as it covers many topics deeply. However a few chapters in particular stood out to me as they were directly related to what I am mostly interested in, such as Chapter 4: Plating and Plateware: On the Multisensory Presentation of Food which talks abut how elements of a plate effect our food e.g. colour, shoe and size of plates. As well as Chapter 6: The Multisensory Perception of Flavour which talks about things such as how colour affects your flavour perception and also Chapter 7: Using Surprise and Sensory Incongruity, which talks about molecular gastronomy and the search for novelty.
This book has allowed me to see which areas I want to specialise in more in food design as well as learning knowledge about food and dining in which I definitely would not have known before. Such as 80% of our flavour perception comes from how our food smells.
Overall, I would rate this book 4/5. It gave me a lot of insight into the world of food and dining and was really enjoyable to read. It also surprised me with a lot of the information I learned as well as giving me some new ideas for research such as some of Heston Blumethal's TV shows.
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