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A Taste of the Science of Eating : Insights from the Science of Smelling and Tasting / by Garmt Dijksterhuis.
Springer Nature - Springer Biomedical and Life Sciences eBooks 2024 English International Available online
View online- Format:
- Book
- Author/Creator:
- Dijksterhuis, Garmt.
- Series:
- Biomedical and Life Sciences Series
- Language:
- English
- Subjects (All):
- Medicine--Research.
- Medicine.
- Biology--Research.
- Biology.
- Food science.
- Psychology.
- Biomedical Research.
- Food Science.
- Behavioral Sciences and Psychology.
- Local Subjects:
- Biomedical Research.
- Food Science.
- Behavioral Sciences and Psychology.
- Physical Description:
- 1 online resource (117 pages)
- Edition:
- 1st ed. 2024.
- Place of Publication:
- Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
- Summary:
- Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during eating. It also stresses the importance of psychology when you smell, taste and eat. Some of the other topics include flavour, the working of the nose and olfactory (cross-)adaptation, the use of odorants, the relation between emotion and eating, and many more. The book helps you understand why you like and eat food, and shows the intriguing complexity of the area. .
- Contents:
- Cooking, Eating, Tasting.
- The Tongue, Chewing and Tasting.
- The Five Basic Tastes.
- The Nose and Smelling.
- Adaptation, Cross-Adaptation and Masking of Odours.
- Feeling in the Nose, Mouth and Throat.
- Psychology of Tasting and Eating.
- Notes:
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 9783031588532
- OCLC:
- 1451808295
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