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The psychology of flavour
- Format:
- Book
- Author/Creator:
- Stevenson, Richard J., Author.
- Language:
- English
- Subjects (All):
- Flavor.
- Senses and sensation.
- Odorants.
- Flavoring Agents.
- Smell.
- Taste Perception.
- Taste.
- Environment.
- Specialty Uses of Chemicals.
- Sensation.
- Food Additives.
- Perception.
- Food.
- Environment and Public Health.
- Nervous System Physiological Phenomena.
- Psychophysiology.
- Chemical Actions and Uses.
- Ecological and Environmental Phenomena.
- Mental Processes.
- Biological Phenomena.
- Delivery of Health Care.
- Drug Therapy.
- Food and Beverages.
- Psychology.
- Musculoskeletal and Neural Physiological Phenomena.
- Medical Subjects:
- Odorants.
- Flavoring Agents.
- Smell.
- Taste Perception.
- Taste.
- Environment.
- Specialty Uses of Chemicals.
- Sensation.
- Food Additives.
- Perception.
- Food.
- Environment and Public Health.
- Nervous System Physiological Phenomena.
- Psychophysiology.
- Chemical Actions and Uses.
- Ecological and Environmental Phenomena.
- Mental Processes.
- Biological Phenomena.
- Delivery of Health Care.
- Drug Therapy.
- Food and Beverages.
- Psychology.
- Musculoskeletal and Neural Physiological Phenomena.
- Physical Description:
- 1 online resource (viii, 300 p.) : ill.
- Place of Publication:
- Oxford : Oxford University Press, 2009.
- Language Note:
- English
- Summary:
- 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 text explores and describes what we know about the psychology and biology of flavour.
- Notes:
- Bibliographic Level Mode of Issuance: Monograph
- Description based on print version record.
- Includes bibliographical references and index.
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