A Taste of the Science of Eating (Record no. 62287)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02836nam a22005415i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-3-031-58853-2 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20251030112840.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240807s2024 sz | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783031588532 |
| -- | 978-3-031-58853-2 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-3-031-58853-2 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | R850.A1-854 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QH315-320 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MBGR |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MED106000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | MBGR |
| Source | thema |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dijksterhuis, Garmt. |
| Relator term | author. |
| Relator code | aut |
| -- | http://id.loc.gov/vocabulary/relators/aut |
| 9 (RLIN) | 82005 |
| 245 12 - TITLE STATEMENT | |
| Title | A Taste of the Science of Eating |
| Medium | [electronic resource] : |
| Remainder of title | Insights from the Science of Smelling and Tasting / |
| Statement of responsibility, etc. | by Garmt Dijksterhuis. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2024. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Cham : |
| Name of producer, publisher, distributor, manufacturer | Springer Nature Switzerland : |
| -- | Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2024. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | IX, 112 p. 39 illus., 30 illus. in color. |
| Other physical details | online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| Source | rda |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | -- 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 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. . |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| General subdivision | Research. |
| 9 (RLIN) | 62598 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| General subdivision | Research. |
| 9 (RLIN) | 65629 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65012 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 63758 |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65633 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 65012 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | |
| 9 (RLIN) | 68075 |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031588525 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031588549 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9783031588556 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-3-031-58853-2">https://doi.org/10.1007/978-3-031-58853-2</a> |
| 912 ## - | |
| -- | ZDB-2-SBL |
| 912 ## - | |
| -- | ZDB-2-SXB |
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