Spence Charles
Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK.
Foods. 2018 Sep 27;7(10):158. doi: 10.3390/foods7100158.
Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.
就食品和饮料体验的设计/提供而言,复杂性通常被视为一种理想的属性。然而,话虽如此,存在许多不同类型的复杂性,或者至少人们在谈论截然不同的事物时会使用这个术语,而且并非所有这些复杂性都与食品和饮料体验的设计相关,也并非所有这些复杂性在品尝体验中(无论是当下还是随着时间推移)都必然是可感知的。因此,消费者常常需要推断一种在当下不太可能(完全)被感知到的品尝体验的复杂性。本文概述了厨师、调酒师和/或调配师可以用来设计并传达品尝体验中复杂性的多种不同途径。