1. Introducing the Perfect Meal

  1. Charles Spence1 and
  2. Betina Piqueras-Fiszman2

Published Online: 18 JUL 2014

DOI: 10.1002/9781118491003.ch1

The Perfect Meal: The Multisensory Science of Food and Dining

The Perfect Meal: The Multisensory Science of Food and Dining

How to Cite

Spence, C. and Piqueras-Fiszman, B. (2014) Introducing the Perfect Meal, in The Perfect Meal: The Multisensory Science of Food and Dining, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118491003.ch1

Author Information

  1. 1

    Oxford University, UK

  2. 2

    Wageningen UR, Netherlands

Publication History

  1. Published Online: 18 JUL 2014
  2. Published Print: 29 SEP 2014

ISBN Information

Print ISBN: 9781118490822

Online ISBN: 9781118491003



  • Nouvelle cuisine;
  • molecular gastronomy;
  • modernist cuisine;
  • neurogastronomy;
  • gastrophysics;
  • multisensory perception;
  • expectation.


What exactly makes the act of eating so enjoyable? Seemingly every day now, scientists are making ever more intriguing discoveries about the inner workings of the human mind, about the power of expectation to change our experience and the ubiquitous nature of multisensory perception in the field of food and gastronomy. At the same time, molecular gastronomy – or modernist cuisine as some practitioners prefer to call it – has completely transformed the upper echelons of the culinary landscape in recent years. The nascent fields of neurogastronomy and gastrophysics promise to continue this evolution in a more informed way, by providing chefs and other food providers with key insights into how the minds of their diners really work. This knowledge is already being used by some of the world's top chefs, designers, food technologists, sensory architects, marketers and restaurateurs to design novel foods and multisensory dining experiences that more effectively stimulate the senses of the diner. In this chapter we provide a number of guidelines to help deliver the perfect meal and summarize the contents of the remainder of the book.