Nell McShane Wulfhart

This is a nice free Audible book which brings up research about how sound (new to me), texture, smell, cutlery and stoneware, etc. all affect perception of food, and then for the second half becomes a decent guide to hosting better dinner parties. Some very specific stuff, like round objects being perceived as tasting sweet, so you can correct a dish which came out bitter by serving it in a round dish (to a slight degree), and encouraging finishing dishes in front of guests/at the table (even minor things). Also learned about "equal ratio cocktails" which are easy to make, and premixed cocktails which you can make a day or two in advance. Nothing ground-breaking, but well presented and helpful.… (plus d'informations)