Taste Experience And Feeding
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Taste Experience And Feeding
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Author : Elizabeth D. Capaldi
language : en
Publisher: American Psychological Association (APA)
Release Date : 1990
Taste Experience And Feeding written by Elizabeth D. Capaldi and has been published by American Psychological Association (APA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Health & Fitness categories.
Discusses the recent surge of work on taste, experience and feeding, and presents the papers of investigators who use different perspectives, methods and experimental subjects in the study of the various aspects of these topics. The volume is divided into six parts, each dealing with a different aspect of taste and feeding. Topics covered are current perspective of and approach to feeding used by most researchers; taste perception; the genetic and developmental aspects of taste and feeding; learning and feeding; taste preferences, food consumption, and human obesity; and social influences and feeding.
Taste As Experience
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Author : Nicola Perullo
language : en
Publisher: Columbia University Press
Release Date : 2016-04-05
Taste As Experience written by Nicola Perullo and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-05 with Philosophy categories.
Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
Multisensory Flavor Perception
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Author : Betina Piqueras-Fiszman
language : en
Publisher: Woodhead Publishing
Release Date : 2016-04-14
Multisensory Flavor Perception written by Betina Piqueras-Fiszman and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-14 with Technology & Engineering categories.
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Taste Matters
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Author : John Prescott
language : en
Publisher: Reaktion Books
Release Date : 2013-02-15
Taste Matters written by John Prescott and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-15 with Cooking categories.
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
Making Sense Of Taste
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Author : Carolyn Korsmeyer
language : en
Publisher: Cornell University Press
Release Date : 2014-01-04
Making Sense Of Taste written by Carolyn Korsmeyer and has been published by Cornell University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-04 with Philosophy categories.
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.
A Psychology Of Food
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Author : B. Lyman
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
A Psychology Of Food written by B. Lyman and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Psychology categories.
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. Matching these, however, was often like putting together a jigsaw puz zle-looking at a fact and trying to figure out which psychological theories or principles were relevant. This was made more difficult by conflicting principles in psychology and contradictory findings in psychological as well as food-preference research. The material cited is not meant to be exhaustive. Undoubtedly, I have been influenced by my own research interests and points of view. When conflicting data exist, I selected those that seemed to me most representa tive or relevant, and I have done so without consistently pointing out contrary findings. This applies also to the discussion of psychological prin ciples. Much psychological research is done in very restrictive conditions. Therefore, it has limited applicability beyond the confines of the context in which it was conducted. What holds true of novelty, complexity, and curiosity when two-dimensional line drawings are studied, for example, may not have much to do with novelty, complexity, and curiosity in rela tion to foods, which vary in many ways such as shape, color, taste, texture, and odor. Nevertheless, I have tried to suggest relationships between psy chological principles and food preferences.
The Physiology Of Taste Or Transcendental Gastronomy
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Author : Brillat-Savarin
language : en
Publisher: DigiCat
Release Date : 2022-09-16
The Physiology Of Taste Or Transcendental Gastronomy written by Brillat-Savarin and has been published by DigiCat this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-16 with Fiction categories.
DigiCat Publishing presents to you this special edition of "The Physiology of Taste; Or, Transcendental Gastronomy" by Brillat-Savarin. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Flavor Satiety And Food Intake
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Author : Beverly Tepper
language : en
Publisher: John Wiley & Sons
Release Date : 2017-06-12
Flavor Satiety And Food Intake written by Beverly Tepper and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-12 with Technology & Engineering categories.
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
Gastrophysics
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Author : Charles Spence
language : en
Publisher: Penguin
Release Date : 2017-06-20
Gastrophysics written by Charles Spence and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-20 with Technology & Engineering categories.
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Nutrition And Sensation
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Author : Alan R. Hirsch
language : en
Publisher: CRC Press
Release Date : 2022-08-25
Nutrition And Sensation written by Alan R. Hirsch and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-25 with Medical categories.
Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere—whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate—the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.