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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| Yhteisötekijä: | |
| Aineistotyyppi: | Elektroninen E-kirja |
| Kieli: | englanti |
| Julkaistu: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2024.
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| Painos: | 1st ed. 2024. |
| Aiheet: | |
| Linkit: | https://doi.org/10.1007/978-3-031-58853-2 |
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Sisällysluettelo:
- -- 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.