Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.
Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology.
There has been a recent surge of work on taste, experience, and feeding. This development reflects several factors, including behavioral work on taste aversion, which has led to a concern...
Taste, Texture, and Post Ingestive Effects Jean-Pierre Montmayeur, Johannes le Coutre ... Braeutigam et al., 2001; Michel et al., 2004a; MouchetantRostaing et al., 2000; Pizzagalli et al., 1999). ... Pourtois and Vuilleumier, 2006).
The last part deals with breakfast and its significance as the most important meal of the day. The insights presented in this book provide valuable information for policy makers, researchers, and health care professionals.
This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished.
But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes.
In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory ...
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present.
Dijksterhuis, G. The total product experience and the position of the sensory and consumer sciences: More than meets the tongue. ... Article Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.