Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Eat Love
Eating concepts by Marije Vogelzang: her interest is in the verb "to eat." Not only does she think deeply about what is on the plate, but also about everything that surrounds the act of eating, exploring the intimacy of design that actually goes inside your body and following the journey of food from seed all the way to poop.
The Aesthetics of Taste: Eating within the Realm of Art
When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.
Lick It
Through 24 unique challenges, a diverse range of angles, and detailed insights into the world of food design, Lick It will radically transform your relationship to food. Whether mealtimes are your favourite part of the day or you're in the camp of 'eat to live' rather than 'live to eat, this book will help you reshape how you think about food. Much more than just body fuel, food is political, it's social, it's exciting and constantly shifting and changing. With a striking balance between creative tools and cutting-edge theory, these 30 chapters will examine everything from food politics and sex to hunger and queer food. Lick It is not a cookbook. Rather, it's an ultimate food experience, helping you challenge your mind and expand your mouth.
The Proust Effect
The senses can be powerful triggers for memories of our past, eliciting a range of both positive and negative emotions. In this book we explore what is so special about sense memories, how they work in the brain, how they can enrich our daily life, and even how they can help those suffering from problems involving memory.
Experiencing and Envisioning Food
Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.
The Perfect Meal
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
The origins of design
Bilingual book: ANGLISC and PORTUGUESE The word SIGNUM does not provide a complete and broad understanding of full range of activities that action 'to draw' can provide. The origin of English word design is found in an ancient Latin word, prior to formulation of Latin alphabet, (and is not limited to word SIGNUM... there's more!). SIGNUM is derived vocable, and the book reveals the matrix! Despite being in ancient Latin, the book is easy to understand and pleasant to read. Surprising! And it will make the reader think about the content of dictionaries and encyclopedias, and also meditate on the way a word is written and defined. The book has more than 600 pages, and includes chapters such as...
The Consultant
None
Gastrophysics
'The scientist changing the way we eat' Guardian A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE Why do we consume 35% more food when eating with another person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways. He reveals the importance of all the "off-the-plate" elements of a meal: the weight of cutlery...
eHealth 360°
This book constitutes the proceedings of the International Summit on Electronic Healthcare, eHealth 360°, held in Budapest, Hungary, in June 2016. The 55 revised full papers presented along with 9 short papers were carefully reviewed and selected from 81 submissions. The papers represent the latest results from the co-located conferences as the track on games for wellbeing, the track on wearables in healthcare, the track on personal, pervasive and mobile health, the track on IoT and big data technologies for healthcare, the track on mobile medical multimedia technologies, applications and services and the track on ambient assisted living technologies based on IoT.
