A perfect meal involves much more than how the food on the plate tastes. In the dining process, there is a lot going on inside our body in the appreciation and absorption of what we eat.
This is why the current generation of chefs is interested in going beyond the basic culinary science that they have been taught. Many of these chefs are really curious to learn more about the minds, and not just the palates, of their diners.
They want to know how does the experience feel. What is the diner's behavior? What elements make an impact on their enjoyment and decisions?