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The psychology of flavour /

Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This text explores and describes what we know about the psychology and biology of...

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Bibliographic Details
Main Author: Stevenson, Richard J.
Format: eBook
Language:English
Language Notes:English.
Published: Oxford : Oxford University Press, ©2009.
Subjects:
Flavor.
Senses and sensation.
Odors.
Taste > physiology
Flavoring Agents > analysis
Odorants
Smell > physiology
Taste Perception > physiology
Sensation
Saveur.
Sens et sensations.
Odeurs.
sensation.
senses.
odors.
Odors
Flavor
Senses and sensation
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This text explores and describes what we know about the psychology and biology of flavour.
Physical Description:1 online resource (viii, 300 pages) : illustrations
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references (pages 259-294) and index.
ISBN:9780191724008
0191724009