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How Color Affects Food Choices by [Magoulas, Costa]
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How Color Affects Food Choices Kindle Edition

3.9 out of 5 stars 16 customer reviews

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Kindle, July 6, 2012
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Length: 103 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled

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Product Details

  • File Size: 1882 KB
  • Print Length: 103 pages
  • Publication Date: July 6, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B008IJDE0S
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,384,783 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

This book is timely and needed in today's culinary world that reaches beyond the past meat and potatoes standard. With so many more choices of flavors and spice combinations to please the tongue, so is it just as importance to please the eye. This manual will educate the beginner student and the advance chef of how presentation affects the consumer's choice at the restaurant table or visual menu. Food is not just a choice anymore, it's an experience of which this manual will greatly contribute to how color affects the consumer's menu choices.
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From the title, I was expecting this book would be more about planning menus. Rather, it is more a college-course in how to run a commercial food business such as a restaurant. Not much about how food coloring (be it real or artificial) affects what we eat. Disappointing, although might be helpful to some.
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We are continually bombarded by colors that affect our perceptions and guide our moods and choices. Chef Magoulas has worked hard to collect data that show the importance of color for culinarians in designing menus, platings, and overall color schemes.
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This book reveals Costa Magoulas' innovative approach to all his culinary expressions. This will be helpful, not only to professionals but anyone who enjoys cooking and sharing.
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How Color Affects Food Choices is a wonderful addition to the numbers beyond counting of cookery books currently available. I found it especially interesting as an erudite presentation of the history of food.
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What an outstanding and creative book! Any cook should purchase this to learn the "ins and outs" of trying new and innovative ideas.
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A must have for culinary and hospitality personnel! Instructors will find this a great class to offer students with plenty of assessments and follow up assignments.
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This book is the first of its kind on the subject. This should prove to be an invaluable resource for instructors of culinary or food science.
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