Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

First published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.

The authors of "The Perfect Meal "examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's 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 diner's 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 diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology.

This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Montana has a rich story, in which different people have sought both great fortune and modest prosperity. How well they succeeded is part of the story told in this engaging history.

"The moment of brilliance of Idaho's Wood River mining towns spanned roughly the decade of the 1880s. Silver-lead ore discoveries led to the rise of Idaho centers such as Bellevue, Hailey, Bullion, Broadford, Ketchum, and Muldoon, but the Wood River district has never been given its due. Noted mining historian Clark Spence fills the gap by focusing on the mining history of the region and capturing the flavor and activities of the early camps and communities and the individuals who helped establish them."--BOOK JACKET. "For today's residents and visitors, this work offers a window on the early, raucous mining past which helped the region flourish and which left the distinctive legacy still felt today."--BOOK JACKET.