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  Expectations and surprise in a molecular gastronomic meal
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 Ophav:
Mielby, Line Holler1, Forfatter
Frøst, Michael Bom1, Vejleder
Tilknytninger:
1Det Biovidenskabelige Fakultet, København, Danmark
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 Abstract: The effect of different verbal presentations of dishes on the experience of a molecular gastronomic meal was studied. The verbal presentations elucidated were title, title and story telling, title and information concerning the making process of the dishes, and title and information about the experience of the dish. The analyzed variables were measured after each serving and at other intervals. 141 appropriate subjects participated. Differences in liking of the dishes were found. Unusual dishes which created curiosity due to their presentation, displayed surprising elements and challenged the senses were least liked. Dishes relatable to familiar foods were the dishes most liked. The verbal presentation had different effects on the perception of the dishes. Dishes presented by story telling were liked the best and significantly better than if presented by experience information. However, the influence of the information was dependent on segments and dishes. Information given was not of great importance for thelikeable dishes. Though, for the not as likeable dishes, the information was of more importance. Regarding surprising elements in the dish, the title information resulted in the lowest ratings. For this and other statements, the effect was however also dependent on the dish. A social table effect was additionally found.
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Basal

Bogmærk denne post: https://diskurs.kb.dk/item/diskurs:12891:1
 Type: Speciale
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Detaljer

Sprog: English - eng
 Datoer: 2007
 Sider: 205 pages
 Publiceringsinfo: København, Danmark : Institut for Fødevarevidenskab
 Indholdsfortegnelse: -
 Note: Food Science and Technology, Food Science and Technology
 Type: Speciale
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