A Insights from the Science of Smelling and Tasting Dijksterhuis, Garmt. creator author. aut http://id.loc.gov/vocabulary/relators/aut SpringerLink (Online service) text sz 2024 1st ed. 2024. monographic eng

electronic

electronic resource

access IX, 112 p. 39 illus., 30 illus. in color. online resource. 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. . -- 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. by Garmt Dijksterhuis. Medicine Research Biology Research Food science Psychology Biomedical Research Food Science Behavioral Sciences and Psychology R850.A1-854 QH315-320 9783031588532 https://doi.org/10.1007/978-3-031-58853-2 https://doi.org/10.1007/978-3-031-58853-2 240807 20251030112840.0 978-3-031-58853-2