(Acoustical Society of America) Acoustics consultant Klaus Genuit says that new ISO guidelines for defining, measuring and evaluating soundscapes are a big step forward in guiding the creation of audibly fine restaurants. 'A soup might be delicious or not, but you can't answer this by knowing the temperature of the soup. It is the same with restaurant soundscapes -- you need a lot more information than just noise level,' he said.
from EurekAlert! - Social and Behavioral Science http://bit.ly/2WOS0UT
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