- Title Pages
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
Eating Is Believing
Eating Is Believing
- (p.233) Twenty-nine Eating Is Believing
- The Kitchen as Laboratory
Line Holler Mielby
Michael Bom Frøst
- Columbia University Press
This chapter begins with the author's account of eating an entire meal in total darkness at Unsicht-Bar in Hamburg, Germany. He says that when we are deprived of one of our key senses, our impression of the world can change radically. In connection with eating, visual input generates expectations about what is to come. In the absence of these expectations, our other sensory impressions of food are dramatically altered. The chapter then discusses the complexity of the eating experience; how our expectations influence our experience of a meal; the effect of restaurant settings on consumer perception; and experimental studies in restaurant settings.
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