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A taste of the science of eating = insights from the science of smelling and tasting /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	A taste of the science of eating/ by Garmt Dijksterhuis.
Reminder of title:	insights from the science of smelling and tasting /
Author:	Dijksterhuis, Garmt B.
Published:	Cham :Springer Nature Switzerland : : 2024.,
Description:	ix, 112 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer Nature eBook
Subject:	Taste. -
Online resource:	https://doi.org/10.1007/978-3-031-58853-2
ISBN:	9783031588532

A taste of the science of eating = insights from the science of smelling and tasting /
Dijksterhuis, Garmt B.

A taste of the science of eatinginsights from the science of smelling and tasting /[electronic resource] :by Garmt Dijksterhuis. - Cham :Springer Nature Switzerland :2024. - ix, 112 p. :ill. (some col.), digital ;24 cm.

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.

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.

ISBN: 9783031588532

Standard No.: 10.1007/978-3-031-58853-2doiSubjects--Topical Terms:

582590
Taste.

LC Class. No.: QP456

Dewey Class. No.: 573.878

A taste of the science of eating = insights from the science of smelling and tasting /
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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.
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