Neurofood: The Science of Neuromarketing in Gastronomy and Wine

By Marco Baldocchi

What happens in the brain when we buy something to eat or taste a dish in a restaurant? What drives us to spend considerable sums for a totalizing culinary experience? The goal of Neurofood is to explain the perceptive processes and the brain's workings, to achieve a full understanding of the multisensory power of food . By reading it, you will learn how to build effective communication strategies for brands that want to make it into consumers' carts, for restaurateurs who want to make their guests feel at ease, for those involved in delivery and aim to create a relationship with customers. Marco Baldocchi, author with years of field experience, will guide you through an initial reflection on perceptive processes and brain functioning to deepen the multisensory power of food. After understanding why it is essential today to apply neuroscience to marketing, you will be accompanied in understanding the importance of perceptions and senses: numerous practical cases will help you understand how certain mechanisms, such as expectation, prove to be very powerful levers for any brand in this field. Finally, you will find applicable advice in the field of catering and delivery, which has become so central, up to the products for the Large-Scale Retail Trade (GDO).

• Format: Paperback
• Language: English
• ISBN: B0CQQVLBXP
• ISBN13: 9798872295020
• Release Date: December 2023
• Publisher: Independently published
• Length: 379 Pages
• Dimensions: 9.0" x 0.9" x 6.0"