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A taste of the science of eating = i...

Dijksterhuis, Garmt B.

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A taste of the science of eating = insights from the science of smelling and tasting /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A taste of the science of eating/ by Garmt Dijksterhuis.
其他題名:	insights from the science of smelling and tasting /
作者:	Dijksterhuis, Garmt B.
出版者:	Cham :Springer Nature Switzerland : : 2024.,
面頁冊數:	ix, 112 p. :ill. (some col.), digital ;24 cm.
內容註:	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.
Contained By:	Springer Nature eBook
標題:	Taste. -
電子資源:	https://doi.org/10.1007/978-3-031-58853-2
ISBN:	9783031588532

A taste of the science of eating = insights from the science of smelling and tasting /
Dijksterhuis, Garmt B.

A taste of the science of eatinginsights from the science of smelling and tasting /[electronic resource] :by Garmt Dijksterhuis. - Cham :Springer Nature Switzerland :2024. - ix, 112 p. :ill. (some col.), digital ;24 cm.

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.

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.

ISBN: 9783031588532

Standard No.: 10.1007/978-3-031-58853-2doiSubjects--Topical Terms:

629875
Taste.

LC Class. No.: QP456

Dewey Class. No.: 573.878

A taste of the science of eating = insights from the science of smelling and tasting /
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520 $a 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.
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