Studying the impact of plating on ratings of the food served in a naturalistic dining context☆Acknowledgements: CM is the Chef-in-residence at the Crossmodal Research Laboratory, University of Oxford. CV would like to thank COLFUTURO for part funding his PhD. CS would like to thank the AHRC who funded the ‘Rethinking the Senses’ project (AH/L007053/1).☆
Michel, Charles, Velasco, Carlos, Fraemohs, Paul, Spence, CharlesVolume:
90
Langue:
english
Journal:
Appetite
DOI:
10.1016/j.appet.2015.02.030
Date:
July, 2015
Fichier:
PDF, 771 KB
english, 2015
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