Dining in the dark

Dining in the dark

The last decade or so has seen the steady rise of the 'Dine-in-the-dark' or 'Dans le noir' restaurant, where diners pay to eat and drink in complete darkness. Why are these restaurants popular? Addressing this question requires consideration of several others, such as: Does food...

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Bibliografiske detaljer
Main Authors:	Spence, C, Piqueras-Fiszman, B
Format:	Journal article
Sprog:	English
Udgivet:	2012

Lignende værker

Technology at the dining table
af: Spence, C, et al.
Udgivet: (2013)

Gastromotive dining: Using experiential multisensory dining to engage customers
af: Youssef, J, et al.
Udgivet: (2023)

Affleck-Dine cogenesis of baryon and dark matter
af: Debasish Borah, et al.
Udgivet: (2023-05-01)

Delivering the multisensory experience of dining-out, for those dining-in, during the Covid pandemic
af: Spence, C, et al.
Udgivet: (2021)

Synaesthesia: The multisensory dining experience
af: Spence, C, et al.
Udgivet: (2019)

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
af: Charles Spence, et al.
Udgivet: (2021-07-01)

The multisensory packaging of beverages
af: Spence, C, et al.
Udgivet: (2012)

The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

The weight of the container influences expected satiety, perceived density, and subsequent expected fullness.
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps).
af: Piqueras-Fiszman, B, et al.
Udgivet: (2011)

Colour, pleasantness, and consumption behaviour within a meal.
af: Piqueras-Fiszman, B, et al.
Udgivet: (2014)

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
af: Piqueras-Fiszman, B, et al.
Udgivet: (2015)

DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY
af: Piqueras-Fiszman, B, et al.
Udgivet: (2011)

Olfactory dining: designing for the dominant sense
af: Spence, C, et al.
Udgivet: (2015)

On the use of ambient odours to influence the multisensory experience of dining
af: Spence, C
Udgivet: (2021)

Náttúra by Kitchen Theory: An immersive multisensory dining concept
af: Youssef, J, et al.
Udgivet: (2021)

Neutrino mass from Affleck-Dine leptogenesis and WIMP dark matter
af: Rabindra N. Mohapatra, et al.
Udgivet: (2022-03-01)

Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing
af: Ngo, M, et al.
Udgivet: (2012)

There's more to taste in a coloured bowl.
af: Harrar, V, et al.
Udgivet: (2011)

"Yummy" versus "Yucky"! Explicit and implicit approach-avoidance motivations towards appealing and disgusting foods.
af: Piqueras-Fiszman, B, et al.
Udgivet: (2014)

Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting
af: Piqueras-Fiszman, B, et al.
Udgivet: (2013)

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
af: Spence, C, et al.
Udgivet: (2015)

The plating manifesto (I): from decoration to creation
af: Deroy, O, et al.
Udgivet: (2014)

Plating manifesto (II): the art and science of plating
af: Spence, C, et al.
Udgivet: (2014)

Outdoor dining /
af: Marti, Cinta
Udgivet: (2005)

Wine & dine
Udgivet: (1991)

Dining with graphics /
af: Vilaseca, Estel
Udgivet: (2008)

Dining rooms
af: Great Britain. Department of Health and Social Security
Udgivet: (1963)

Dining by design : interior design's handbook of dining and restaurant facilities /
af: 229801 Cohen, Edie Lee, et al.
Udgivet: (1984)

Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

Tasting spoons: Assessing how the material of a spoon affects the taste of the food
af: Piqueras-Fiszman, B, et al.
Udgivet: (2012)

Does the weight of the dish influence our perception of food?
af: Piqueras-Fiszman, B, et al.
Udgivet: (2011)

Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars
af: Piqueras-Fiszman, B, et al.
Udgivet: (2013)

‘Jail’ in Diné bizaad
af: José Andrés Alonso de la Fuente
Udgivet: (2024-02-01)

Dining on Geologic Fish
af: Vanessa Finney
Udgivet: (2022-11-01)

A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience
af: Michel, C, et al.
Udgivet: (2014)

Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment
af: Michel, C, et al.
Udgivet: (2015)