I went to eat a cheese and
tell him to brighton the other day I have
ate the grand prix formaggini a
glass of wine I must say
a crazy experience
not the most healthy and tau like
it is called red but you know that it is
eaten at this point
a few days later I am home and known
that have the take away available with
I order them exactly the same
same cheese same wine identical for
replicating the experience all comes to me
I put the cheese set up there
taste apple and think of miserable must
having the wrong cheese not the wine
it has the same taste as ascribe etcc no
guys you sent to 9 different is not
exactly the same as what’s there
think a little and are a theme that
I’m passionate about this as it changes
perception of a product I have
bought this libercolo this qua of
charles food stands
the kings I think translates gastro
physics or I do not know this new science
that studies how to create experiences of
best culinary payment puts
together design neuroscience to mother of
goldrake of who knows what else in
this booklet with three cute lessons
for anyone working in the world of
business and that at the end of the day the
we all know
if the product but all there is
around makes the difference and food
imagine it even more to think about
all restaurant michelin those that
they work right on the perception of it
lesson number one is that regardless
from the product you sell regardless of
food that I keep urgent and that’s what
it matters how you feel
let’s make an example I’ve been there
fedak who is this restaurant in
england an hour from here done right
blumenthal that this little crazy furious
who also wrote the preface of the
at a certain point there is a dish
that give you where the maid is substances
that you in your mouth and says this bullet
what will you have to eat or a
just bang and everyone puts there highlights
in the mouth when I went it is me
passed quite unnoticed gesture but
rereading this book I understood the
because it is a gesture made especially for
make you feel a certain way before
still that you swallow the bullet
think about it when it’s the last time
you have been fed so it brings you back
when you were a frugolo a little dog mine
and how you feel impact dramatically
your perception produced just like
you think the food in this case think
if you go to eat with
to one who breaks me the whole mold
time or if she went to eat with her
a person you just have
fall in love and you’re in seventh heaven
even if you eat charcoal marinated in that
case of it seems caviar second lesson
important that the perception of food is
therefore any product service
it depends on the atmosphere this enough
intuitive but think
Look at a high restaurant
level there is a maniacal attention to
everything is not just an attention
aesthetics is an attention to alter
improve perception in that case
of your Pope how the dish is made
round and strange rectangular there is a
cute experiment that gives us this
book putting a pudding a dessert
inside a white or colored plate
inside a plate of black color if it is
I eat white dish lo
perceives a little sweeter than
eat a black color the color of the
plate impacts the type of cutlery
that you always use from fedak I ate at
a certain point gave me a species
of fork or a spoon all of
plush
it’s a strange feeling or sounds
think about when you see advertising
Magnum on television you have it
mind that there is static acosta mouthful
and that eats is made rock stalk noise
crisis but you must be done I’m magnum is a
sound thought on purpose as well as the
car sound of how it closes
of how it opens in the sound of the engine
globally in motion and the same spells
the prof of this book is what he has
experimented on potato chips
proving that if you change the sound of
how to crunch the potato when you eat
change your laverty perception more
freshest good based only on the
sound bristles amplify or I’ll do it
feel less and pay attention to it
next time a package is eaten
of chips at the casino that are both
chips when king is the wrapper
they make a crazy brothel is not a
case and there are a thousand examples if you make us
case how I am going to alter the atmosphere and
then the third useful concept that
expect your product to me
like i like it in base
to the expectation that I have always fedak
always always brought here lived on
at some point my skin will carry you
an ice cream with scampi which is a taste
totally antithetical to that
that you have in your brain and your reaction
it can be better or worse based
to the name I give you if I tell you look
this is an ice cream when I’ve never
this discanto decide that disgust me
I tell you, look, it’s an ice cream of scampi
I already create an expectation to prepare you
to enjoy a product as we can
apply the astrophysics elections
business arnoldi tests seem to theme
interesting because often there
we focus only on the product often has
unlike all the rest
[Music]
tell him to brighton the other day I have
ate the grand prix formaggini a
glass of wine I must say
a crazy experience
not the most healthy and tau like
it is called red but you know that it is
eaten at this point
a few days later I am home and known
that have the take away available with
I order them exactly the same
same cheese same wine identical for
replicating the experience all comes to me
I put the cheese set up there
taste apple and think of miserable must
having the wrong cheese not the wine
it has the same taste as ascribe etcc no
guys you sent to 9 different is not
exactly the same as what’s there
think a little and are a theme that
I’m passionate about this as it changes
perception of a product I have
bought this libercolo this qua of
charles food stands
the kings I think translates gastro
physics or I do not know this new science
that studies how to create experiences of
best culinary payment puts
together design neuroscience to mother of
goldrake of who knows what else in
this booklet with three cute lessons
for anyone working in the world of
business and that at the end of the day the
we all know
if the product but all there is
around makes the difference and food
imagine it even more to think about
all restaurant michelin those that
they work right on the perception of it
lesson number one is that regardless
from the product you sell regardless of
food that I keep urgent and that’s what
it matters how you feel
let’s make an example I’ve been there
fedak who is this restaurant in
england an hour from here done right
blumenthal that this little crazy furious
who also wrote the preface of the
at a certain point there is a dish
that give you where the maid is substances
that you in your mouth and says this bullet
what will you have to eat or a
just bang and everyone puts there highlights
in the mouth when I went it is me
passed quite unnoticed gesture but
rereading this book I understood the
because it is a gesture made especially for
make you feel a certain way before
still that you swallow the bullet
think about it when it’s the last time
you have been fed so it brings you back
when you were a frugolo a little dog mine
and how you feel impact dramatically
your perception produced just like
you think the food in this case think
if you go to eat with
to one who breaks me the whole mold
time or if she went to eat with her
a person you just have
fall in love and you’re in seventh heaven
even if you eat charcoal marinated in that
case of it seems caviar second lesson
important that the perception of food is
therefore any product service
it depends on the atmosphere this enough
intuitive but think
Look at a high restaurant
level there is a maniacal attention to
everything is not just an attention
aesthetics is an attention to alter
improve perception in that case
of your Pope how the dish is made
round and strange rectangular there is a
cute experiment that gives us this
book putting a pudding a dessert
inside a white or colored plate
inside a plate of black color if it is
I eat white dish lo
perceives a little sweeter than
eat a black color the color of the
plate impacts the type of cutlery
that you always use from fedak I ate at
a certain point gave me a species
of fork or a spoon all of
plush
it’s a strange feeling or sounds
think about when you see advertising
Magnum on television you have it
mind that there is static acosta mouthful
and that eats is made rock stalk noise
crisis but you must be done I’m magnum is a
sound thought on purpose as well as the
car sound of how it closes
of how it opens in the sound of the engine
globally in motion and the same spells
the prof of this book is what he has
experimented on potato chips
proving that if you change the sound of
how to crunch the potato when you eat
change your laverty perception more
freshest good based only on the
sound bristles amplify or I’ll do it
feel less and pay attention to it
next time a package is eaten
of chips at the casino that are both
chips when king is the wrapper
they make a crazy brothel is not a
case and there are a thousand examples if you make us
case how I am going to alter the atmosphere and
then the third useful concept that
expect your product to me
like i like it in base
to the expectation that I have always fedak
always always brought here lived on
at some point my skin will carry you
an ice cream with scampi which is a taste
totally antithetical to that
that you have in your brain and your reaction
it can be better or worse based
to the name I give you if I tell you look
this is an ice cream when I’ve never
this discanto decide that disgust me
I tell you, look, it’s an ice cream of scampi
I already create an expectation to prepare you
to enjoy a product as we can
apply the astrophysics elections
business arnoldi tests seem to theme
interesting because often there
we focus only on the product often has
unlike all the rest
[Music]
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