The psychology of flavour
Stevenson, Richard JAuthor
Oxford : Oxford University Press,
2009.
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.
Bibliographic Level Mode of Issuance: Monograph
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.
Description based on print version record.
Includes bibliographical references and index.
Flavor
Senses and sensation
Odors
Flavoring Agents
Smell
Taste Perception
Taste
Environment
Specialty Uses of Chemicals
Sensation
Food Additives
Perception
Food
Environment and Public Health
Nervous System Physiological Processes
Psychophysiology
Chemical Actions and Uses
Ecological and Environmental Phenomena
Mental Processes
Biological Phenomena
Health Care
Drug Therapy
Food and Beverages
Nervous System Physiological Phenomena
Psychology
Musculoskeletal and Neural Physiological Phenomena
Neuroscience
Psychology
Social Sciences
Human Anatomy & Physiology
Health & Biological Sciences