More recently Rozin has been researching food experiences and in this video, from Mad Food Camp 2012, he discusses what it is that makes a great meal and how to make a meal memorable. He also examines the difference between how we remember a meal, even if it's defined of one of our tastiest ever dining experiences, compared to how it was actually experienced.
Of the people Rozin asked about their most memorable meal nearly everyone remembered the main course, only 23% mentioned a dessert, ambience is only mentioned by 15% and only 40% mentioned the social setting as being part of their most memorable meal.
All these factors are brought up as Rozin goes on to try and define what it is that makes a memorable meal. It's fascinating to hear that a large majority of people don't remember the food during a dining experience and how views towards food differ in different countries.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.