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- W2893971898 abstract "Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience." @default.
- W2893971898 created "2018-10-05" @default.
- W2893971898 creator A5023183404 @default.
- W2893971898 date "2018-09-27" @default.
- W2893971898 modified "2023-09-26" @default.
- W2893971898 title "Complexity on the Menu and in the Meal" @default.
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- W2893971898 doi "https://doi.org/10.3390/foods7100158" @default.
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