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May We Suggest: Restaurant Menus and the Art of Persuasion (English Edition) Kindle-editie
We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit.
Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.
"This is a dangerous book--for your waistline, your wallet, and your sense of reason. . . . Call this a tasting menu of foodie heavenly history." --Paco Underhill, author, Why We Buy: The Science of Shopping
"An effective and engaging discovery of the mechanisms that, in more or less subtle ways, orchestrate our experiences when we eat out. A great tool to understand how restaurants work." --Fabio Parasecoli, professor of food studies, New York University--Deze tekst verwijst naar de paperback editie.
Over de auteur
- ASIN : B07DL53RC9
- Uitgever : Agate Surrey (16 oktober 2018)
- Taal : Engels
- Bestandsgrootte : 2873 KB
- Tekst-naar-spraak : Ingeschakeld
- Schermlezer : Ondersteund
- Verbeterd lettertype : Ingeschakeld
- X-Ray : Niet ingeschakeld
- Word Wise : Ingeschakeld
- Printlengte : 266 pagina's
- Plaats in bestsellerlijst: #153,781 in Kindle Store (Top 100 in bekijkenKindle Store)
Beste recensies uit andere landen
This book's title gives the impression that it's a book on restaurant menus and restaurant persuasion. But really, it reads more like a long diary entry. The author is constantly prattling on about where she ate, what she felt, and whatever other random thoughts pop into her head. She even constantly tells us about what "Jamisin" says who she simply introduces as her "significant other"; it's really quite strange.
Numerous times she references an article from a newspaper but doesn't actually give a citation or even the name of the article.
This is what her "insight" is on designing the length of a menu. Note how wordy it is without saying anything interesting: "The most rational strategy for all types of restaurants is to simplify the menu, including the production of items, as much as possible while meeting the expectations and preferences of potential diners."
This book should have been edited down 50% and the prose cleaned up dramatically and then, at the very least, it wouldn't be abjectly painful
Pearlman has succeeded in writing an academic book that will be valuable to scholars of schools and restaurants, a category to which I do not belong, as well as generalists interested in thinking a little more about restaurants, menus and food. After reading this book, I will never look at a menu the same way again.
I should warn you that at times the book will make you hungry, but that is part of the fun of reading the book as she author is clearly somebody who not only writes about food, but enjoys it and brings that to the page as well.