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Author: Robert C. Bolles
Publisher: Psychology Press
ISBN: 1317784871
Category : Psychology
Languages : en
Pages : 355
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Book Description
A study of hedonism could conceivably operate on a massive scale. This book, however, concentrates specifically on the hedonics of taste. The editor notes some important reasons for limiting the argument in this manner. First of all, this is an area of hedonics in which a handful of experimenters continued to do research during a period when hedonism might have been lost altogether. Secondly, the past ten years have seen quite a number of researchers turn their attention to taste preferences, and so it seems appropriate to celebrate the fact that new findings can be incorporated into a very old conceptual framework: the ancient concept of hedonism. The contributors approach their subject from many different angles. Historical, conceptual, and methodological chapters are presented; developmental aspects, psychological substrates, and the social considerations of hedonics are discussed. This volume offers viewpoints from dataphiles and theorists, mechanists and cognitivists, unifiers and disrupters -- a diversity that reflects the vital state of psychology today.
Author: Robert C. Bolles
Publisher: Psychology Press
ISBN: 1317784871
Category : Psychology
Languages : en
Pages : 355
Get Book Here
Book Description
A study of hedonism could conceivably operate on a massive scale. This book, however, concentrates specifically on the hedonics of taste. The editor notes some important reasons for limiting the argument in this manner. First of all, this is an area of hedonics in which a handful of experimenters continued to do research during a period when hedonism might have been lost altogether. Secondly, the past ten years have seen quite a number of researchers turn their attention to taste preferences, and so it seems appropriate to celebrate the fact that new findings can be incorporated into a very old conceptual framework: the ancient concept of hedonism. The contributors approach their subject from many different angles. Historical, conceptual, and methodological chapters are presented; developmental aspects, psychological substrates, and the social considerations of hedonics are discussed. This volume offers viewpoints from dataphiles and theorists, mechanists and cognitivists, unifiers and disrupters -- a diversity that reflects the vital state of psychology today.
Author: Kuznicki JT.
Publisher: ASTM International
ISBN:
Category :
Languages : en
Pages : 113
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Book Description
Author: Robert C. Bolles
Publisher: Psychology Press
ISBN: 131778488X
Category : Psychology
Languages : en
Pages : 246
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Book Description
A study of hedonism could conceivably operate on a massive scale. This book, however, concentrates specifically on the hedonics of taste. The editor notes some important reasons for limiting the argument in this manner. First of all, this is an area of hedonics in which a handful of experimenters continued to do research during a period when hedonism might have been lost altogether. Secondly, the past ten years have seen quite a number of researchers turn their attention to taste preferences, and so it seems appropriate to celebrate the fact that new findings can be incorporated into a very old conceptual framework: the ancient concept of hedonism. The contributors approach their subject from many different angles. Historical, conceptual, and methodological chapters are presented; developmental aspects, psychological substrates, and the social considerations of hedonics are discussed. This volume offers viewpoints from dataphiles and theorists, mechanists and cognitivists, unifiers and disrupters -- a diversity that reflects the vital state of psychology today.
Author: Richard Stevenson
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 320
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Book Description
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 book is the first to explore and describe what we know about the psychology and biology of flavour
Author: Larry Squire
Publisher: Elsevier
ISBN: 0080521800
Category : Medical
Languages : en
Pages : 1447
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Book Description
With over 300 training programs in neuroscience currently in existence, demand is great for a comprehensive textbook that both introduces graduate students to the full range of neuroscience, from molecular biology to clinical science, but also assists instructors in offering an in-depth course in neuroscience to advanced undergraduates.The second edition of Fundamental Neuroscience accomplishes all this and more. The thoroughly revised text features over 25% new material including completely new chapters, illustrations, and a CD-ROM containing all the figures from the text. More concise and manageable than the previous edition, this book has been retooled to better serve its audience in the neuroscience and medical communities.Key Features* Logically organized into 7 sections, with uniform editing of the content for a "one-voice" feel throughout all 54 chapters* Includes numerous text boxes with concise, detailed descriptions of specific experiments, disorders, methodological approaches, and concepts* Well-illustrated with over 850 full color figures, also included on the accompanying CD-ROM
Author: Dr Nicole Avena
Publisher: Oxford University Press
ISBN: 0199330476
Category : Medical
Languages : en
Pages : 241
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Book Description
Overeating and obesity are on the rise. Despite public health warnings, availability of diet books and programs, and the stigma associated with obesity, many people find it difficult to achieve and maintain a healthy body weight. While there are many books on the topic of caloric or need-based eating, obesity and overeating can also result from eating that is not driven by hunger. Recent research found that excess food intake is largely driven by the palatability of food and the pleasure derived from eating. Hedonic Eating: How the Pleasure of Food Affects Our Brains and Behavior discusses the pleasurable aspects of food intake that may cause and perpetuate overconsumption. Broad in its scope, this book examines the various behavioral, biological, and social rewards of food. The comprehensive chapters cover topics ranging from the neurochemistry of food reward to the hotly debated concept of 'food addiction,' while providing relevant and up-to-date information from the current body of scientific literature regarding food reward.
Author: Morten L. Kringelbach
Publisher: Oxford University Press, USA
ISBN: 0195331028
Category : Medical
Languages : en
Pages : 352
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Book Description
Pleasure is fundamental to well-being and the quality of life, but until recently, was barely explored by science. Current research on pleasure has brought about ground-breaking developments on several fronts, and new data on pleasure and the brain have begun to converge from many disparate fields. The time is ripe to present these important findings in a single volume, and so Morten Kringelbach and Kent Berridge have brought together the leading researchers to provides a comprehensive review of our current scientific understanding of pleasure. The authors present their latest neuroscientific research into pleasure, describing studies on the brain's role in pleasure and reward in animals and humans, including brain mechanisms, neuroimaging data, and psychological analyses, as well as how their findings have been applied to clinical problems, such as depression and other disorders of hedonic well-being. To clarify the differences between their views, the researchers also provide short answers to a set of fundamental questions about pleasure and its relation to the brain. This book is intended to serve as both a starting point for readers new to the field, and as a reference for more experienced graduate students and scientists from fields such as neuroscience, psychology, psychiatry, neurology, and neurosurgery.
Author: Alan R. Hirsch
Publisher: CRC Press
ISBN: 1000599531
Category : Medical
Languages : en
Pages : 392
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Book Description
Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere—whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate—the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.
Author: Alan R. Hirsch
Publisher: CRC Press
ISBN: 1351059610
Category : Law
Languages : en
Pages : 288
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Book Description
Written from the viewpoint of the practicing clinician, this text is an indispensable addition to the library of anyone who is in the practice of medicine, osteopathy, or chiropractic, as well as for the judge, lawyer, or social worker who may interact with those presenting with the possibility of malingering. Other topics discussed include Waddell’s Signs, the Pinocchio Phenomenon, the Othello Error, the Menace Reflex, the Reliable Digit Span, Lombard’s Test, the Babinski Sign of the Eyebrow, the Hummel Double Conversation Test, the Swinging Story Test, the Judd-Persaud Test, the Teal Test, the Chimani-Moos Test, the Occlusion Effect, the Drop Arm Test, the Drop Leg Test, the Honest Palm Sign, the Elbow-Flex-Ex Sign, Beevor's Sign, Schober's Test, the Babinski Trunk-Thigh Test, and the Barré Test. Advance praise for Neurological Malingering "Dr. Hirsch’s book is long overdue and covers a critical topic of concern to all medical practitioners. This comprehensive treatise is a must for all physicians, psychologists, and others who work with patients who have incentive to gain from the system. Multiple topics related to malingering are presented in 16 straightforward chapters never before compiled in a single volume. I recommend this book highly to anyone concerned about malingering and its impact on the medical system." - Richard L. Doty, PhD, FAAN, Professor and Director, Smell and Taste Center, Perelman School of Medicine, University of Pennsylvania "Malingering affects not only the malingerers, but the persons and institutions around them as well. As a lay person, the readings have certainly made me considerably more sensitive to suspect behavior. And where knowledge of the underlying condition can affect relationships or transactions one is associated with, it is certainly useful to not only recognize its existence, but also to put it within the context of the challenges that it presents to those relationships or transactions. I count the time spent reading this most comprehensive work as well spent. I would further recommend it to others whose interests, decisions and/or professional pursuits could very well be affected by malingering, whether the behavior is or is not purposeful." - Judge Stephen A. Schiller (Retired), Circuit Court of Cook County, Illinois
Author: Morley R. Kare
Publisher: Elsevier
ISBN: 0323147615
Category : Science
Languages : en
Pages : 511
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Book Description
The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of the chemical senses in nutrition. Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine pancreas, and the level of circulating metabolic hormones. This text then explains the efficacy of external food-related stimuli to start and sustain an ingestion response. Other chapters consider the experimentally supported models of ingestive behavior, which generally emphasize energy relationships between the animal and its food. This book discusses as well how caloric intake is adjusted by modification to meal size, consumption rate, frequency, and duration of feeding. The final chapter deals with the gastronomic limits of an animal. This book is a valuable resource for nutritionists, psychophysicists, scientists, and researchers.
