Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This book is the first to explore and describe what we know about the psychology and biology of flavour
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This book is the first to explore and describe what we know about the psychology and biology of flavourHinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Richard J. Stevenson received his a doctoral training at the Laboratory of Experimental Psychology, University of Sussex, UK. He then moved to Australia to work for the CSIRO (Commonwealth Scientific and Industrial Research Organisation) in their Division of Food Science and Technology. This was followed by a further period of postdoctoral training at the Department of Psychology, University of Sydney. He then obtained an academic position at the Department of Psychology, Macquarie University, where he is currently an Associate Professor of Experimental Psychology.
Inhaltsangabe
1: Introduction Flavour and its function in omnivores Themes and organization of the book The flavour stimulus - food and drink Oral anatomy, mastication and swallowing The interoceptive flavour senses - olfaction, gustation and somatosensation 2: Types of flavour interaction 3: Causes of flavour interaction 4: Wholes and parts Is flavour a unitary experience? Wholes into parts 5: Flavour hedonics 6: Theory Functional approach to flavour Issues arising 7: Implications Future directions
1: Introduction Flavour and its function in omnivores Themes and organization of the book The flavour stimulus - food and drink Oral anatomy, mastication and swallowing The interoceptive flavour senses - olfaction, gustation and somatosensation 2: Types of flavour interaction 3: Causes of flavour interaction 4: Wholes and parts Is flavour a unitary experience? Wholes into parts 5: Flavour hedonics 6: Theory Functional approach to flavour Issues arising 7: Implications Future directions
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