Auditory Contributions to Food Perception and Consumer Behaviour
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This volume provides a state-of-the-art summary of the emerging field of sonic seasoning research, whereby music/soundscapes are specifically chosen, or else designed/composed, in order to correspond crossmodally to, and hence potentially modify, the associated taste/flavour of food and beverages.

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Produktbeschreibung
This volume provides a state-of-the-art summary of the emerging field of sonic seasoning research, whereby music/soundscapes are specifically chosen, or else designed/composed, in order to correspond crossmodally to, and hence potentially modify, the associated taste/flavour of food and beverages.
Autorenporträt
Charles Spence (PhD) is a professor of experimental psychology at Oxford University. His prize-wining research investigates the factors that influence what we eat and what we think about the experience. He is the author of the international bestseller Gastrophysics: The new science of eating (2017; Penguin Viking) - winner of the 2019 Le Grand Prix de la Culture Gastronomique, and Multisensory Packaging Design (2019; Palgrave MacMillan). Felipe Reinoso-Carvalho, PhD, is an assistant professor at Universidad de los Andes School of Management (Colombia). He designs experiences blending experiential marketing and multisensory perception. He holds invited scholar positions at KU-Leuven and IAE-Angers. Qian Janice Wang, PhD, is an assistant professor at Aarhus University's Department of Food Science. She researches how contextual factors, especially background music, influences people's relationship with food. Her work has been covered in publications such as the Financial Times, The Economist, La Revue du Vin de France, and Le Figaro. Carlos Velasco is an associate professor at the Marketing Department, BI Norwegian Business School, where he co-founded the Center for Multisensory Marketing. His work on multisensory experiences is at the intersection between psychology, marketing, and human-computer interaction.