A Taste of the Science of Eating Insights from the Science of Smelling and Tasting /
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 import...
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| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2024.
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| 版: | 1st ed. 2024. |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/978-3-031-58853-2 |
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| 245 | 1 | 2 | |a A Taste of the Science of Eating |h [electronic resource] : |b Insights from the Science of Smelling and Tasting / |c by Garmt Dijksterhuis. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2024. | |
| 300 | |a 1 online resource (IX, 112 p. 39 illus.). |b 30 illus. in color. | ||
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| 505 | 0 | |a -- 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. | |
| 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. . | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
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| 650 | 0 | |a Medicine |x Research. | |
| 650 | 0 | |a Biology |x Research. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Psychology. | |
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| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Behavioral Sciences and Psychology. |
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