HIGHLIGHTS
- who: Charles Spence from the Department of Experimental Psychology, Oxford University, Oxford, United Kingdom, Chef/Patron, Kitchen Theory have published the research: Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic, in the Journal: (JOURNAL)
- what: It would seem that the most successful examples of high-end restaurant home food-delivery have not attempted to simply reproduce the dining-out meal experience for which they are best known in the context of dining-in.
- how: Amongst a number of other findings the results showed that jazz music . . .
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