02836nam a22005415i 4500 978-3-031-58853-2 DE-He213 20251030112840.0 cr nn 008mamaa 240807s2024 sz | s |||| 0|eng d 9783031588532 978-3-031-58853-2 10.1007/978-3-031-58853-2 doi R850.A1-854 QH315-320 MBGR bicssc MED106000 bisacsh MBGR thema Dijksterhuis, Garmt. author. aut http://id.loc.gov/vocabulary/relators/aut 82005 A Taste of the Science of Eating [electronic resource] : Insights from the Science of Smelling and Tasting / by Garmt Dijksterhuis. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. IX, 112 p. 39 illus., 30 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda -- 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. . Medicine Research. 62598 Biology Research. 65629 Food science. 65012 Psychology. 63758 Biomedical Research. 65633 Food Science. 65012 Behavioral Sciences and Psychology. 68075 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031588525 Printed edition: 9783031588549 Printed edition: 9783031588556 https://doi.org/10.1007/978-3-031-58853-2 ZDB-2-SBL ZDB-2-SXB 62287 62287