Koopopties

Catalogusprijs:	EUR 18,52
Kindle-prijs:	EUR 12,82 Bespaar EUR 5,70 (31%)
	inclusief btw

Voer een promotiecode of cadeaubon in

May We Suggest: Restaurant Menus and the Art of Persuasion (English Edition) van [Alison Pearlman]

May We Suggest: Restaurant Menus and the Art of Persuasion (English Edition) Kindle-editie

Engels editie Alison Pearlman (auteur) Indeling: Kindle-editie

19 beoordelingen

Alle verschijningsvormen en edities zien

Amazon-prijs

Nieuw vanaf

Tweedehands vanaf

Kindle-editie

"Probeer het later opnieuw"

€ 12,82

—

Paperback

"Probeer het later opnieuw"

€ 10,15

—

An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design.

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.

Meer lezen

Printlengte

266 pagina's
Taal

Engels
Uitgever

Agate Surrey
Publicatiedatum

16 oktober 2018
Bestandsgrootte

2873 KB
Bladeren

Ingeschakeld
Word Wise

Ingeschakeld
Verbeterd lettertype

Ingeschakeld
Alle gegevens bekijken

Productbeschrijving

Recensie

Advance praise for Alison Pearlman's May We Suggest:

"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

Art historian and cultural critic Alison Pearlman looks at the design and marketing of restaurants to tell our social story. She is the author of Smart Casual: The Transformation of Gourmet Restaurant Style in America, and she blogs as The Eye in Dining. She teaches in the art department at California State Polytechnic University, Pomona, and lives in Los Angeles. --Deze tekst verwijst naar de paperback editie.

Productgegevens

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: #168,270 in Kindle Store (Top 100 in bekijkenKindle Store)
- #1,441 in Sociale psychologie & interacties
- #1,691 in Cognitieve psychologie
- #1,837 in Andere talen boeken over koken, eten & wijn

Klantenrecensies:
19 beoordelingen

Klantenrecensies

5 sterren		54%
4 sterren		27%
3 sterren		12%
2 sterren		7%
1 ster 0% (0%)		0%

Hoe klantenrecensies en -beoordelingen werken

Beste recensies uit andere landen

Vertaal alle beoordelingen naar het Nederlands

Dan

This Book is a Dumpster Fire

Beoordeeld in de Verenigde Staten op 1 april 2019

Geverifieerde aankoop

It reads like a first draft from a blogger who likes to rant about food. There is no insight in this book and the technical quality of the prose is poor, no, actually, it's worse than that, it is outright bad. It is a dumpster fire.

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

Meer lezen

10 mensen vonden dit nuttig

Vertaal recensie in het Nederlands

Stella Carrier

Kaledeiscope of California Places

Beoordeeld in de Verenigde Staten op 12 juli 2019

Geverifieerde aankoop

I am very blessed and lucky in both my personal and professional life and I frequently have an abundant amount of free time both to spend with my husband and towards personal and professional goals. I admit that sometimes in my free time I like to view kindlebooks containing material related to my current job for both present and future reference, which I admit my purchase of this kindlebook that is May We Suggest Restaurant Menus and the Art of Persuasion by Alison Pearlman is subconsciously influenced by my interest in information andor writings that I can gather indirectly andor directly relating to my employment and personal life. Additionally, I am logically and intuitively aware that it is outside my destiny to reside in California (i.e. my living in California is not in the cards), rather I was just allowing my creative curiosity and creative intuition to indirectly come into play when I bought this kindlebook. The following are some of the details in this kindlebook that include: part of the authors background includes art historian, the authors visit to Providence restaurant apparently a seafood focused restaurant that has been rated highly in the Los Angeles Times, the author’s experience with Coi in San Francisco, one of the author’s visits to the original incarnation of chef Jose Andres minibar in Washington DC around the 2010 timeframe, an experience that the author had at 800 Degrees Neopolitan Pizzeria a place close to UCLA (University of California Los Angeles), the author’s take on food photos featured for places to include Applebee’s, Dave & Buster’s, Burger King,Taco Bell, etc., author’s reference pertaining to menus at A.O.C. Wine Bar & Restaurant in West Hollywood California, and more.

Meer lezen

Vertaal recensie in het Nederlands

Lincoln A. Mitchell

After reading this book, I will never look at a menu the same way again.

Beoordeeld in de Verenigde Staten op 12 november 2018

Geverifieerde aankoop

This is an excellent book. Many of us hold menus in our hands or look at them on various kinds of boards all the time without ever giving it much thought. Pearlman has given those menus a lot of thought and has produced a work that addresses questions of the economics, culture and politics of food and restaurants. However, she does this in a way that is compelling, fun to read and intellectually rigorous.

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.

Meer lezen

2 mensen vonden dit nuttig

Vertaal recensie in het Nederlands

Thucydides Jr,

Interesting books, needed images badly

Beoordeeld in de Verenigde Staten op 23 juni 2020

Geverifieerde aankoop

I found the book interesting, and certainly learned much about menus and their impact on choices, but it is hard to fathom that the publisher and the writer did not include images of menus - old and new. The book is about text and image (menus are certainly designed, not just text) and you have to see it to fully understand it. A definite weakness.

Meer lezen

Vertaal recensie in het Nederlands

Bill

Used for studies

Beoordeeld in de Verenigde Staten op 16 juli 2020

Geverifieerde aankoop

Used for a Grad Dip dissertation on hotel restaurant menus and behavioural economics. Most helpful source. An easy read.

Meer lezen

Vertaal recensie in het Nederlands

Alle recensies bekijken