Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour PDF full book. Access full book title Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour by Lorenzo D. Stafford. Download full books in PDF and EPUB format.
Author: Lorenzo D. Stafford
Publisher: Springer Nature
ISBN: 303141375X
Category :
Languages : en
Pages : 171
Get Book Here
Book Description
Author: Lorenzo D. Stafford
Publisher: Springer Nature
ISBN: 303141375X
Category :
Languages : en
Pages : 171
Get Book Here
Book Description
Author: Herbert L. Meiselman
Publisher: Springer
ISBN: 9783030145033
Category : Psychology
Languages : en
Pages : 0
Get Book Here
Book Description
Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.
Author: Gary K. Beauchamp
Publisher: Elsevier
ISBN: 0080542239
Category : Medical
Languages : en
Pages : 247
Get Book Here
Book Description
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Author: Gerhard von der Emde
Publisher: Springer Science & Business Media
ISBN: 9400710607
Category : Medical
Languages : en
Pages : 393
Get Book Here
Book Description
Fish comprise more than 50% of all living vertebrates and are found in a wide range of highly diverse habitats like the deep sea, the shoreline, tide pools, tropical streams and sweetwater ponds. During evolution, the senses of fish have adapted to the physical conditions of the environment in which different species live. As a result, the senses of fish exhibit a remarkable diversity that allows different species to deal with the physical constraints imposed by their habitat. In addition, fish have evolved several `new' sensory systems that are unique to the aquatic environment. In this book, examples of adaptation and refinement are given for six sensory systems: The visual system, The auditory system, The olfactory system, The mechanosensory lateral line system, The taste system, The electrosensory system. In each case, the environmental conditions under which a particular group of fish lives are analyzed. This is followed by a description of morphology and physiology of the sensory system and by an evaluation of its perceptional capabilities. Finally, the sensory adaptations to the particular conditions that prevail in the habitat of a species are highlighted. The various examples from different groups of fish presented in this book demonstrate the impressive capability of fish sensory systems to effectively overcome physical problems imposed by the environment.
Author: Malik, Reena
Publisher: IGI Global
ISBN:
Category : Business & Economics
Languages : en
Pages : 455
Get Book Here
Book Description
In today's hyper-competitive business landscape, understanding and engaging consumers is more challenging than ever. Traditional marketing approaches often need to catch up in decoding the complexities of consumer behavior, leading to ineffective strategies and missed opportunities. This gap between businesses and consumers can result in stagnant sales, limited market reach, and reduced profitability. To bridge this divide, Sensible Selling Through Sensory Neuromarketing offers a comprehensive solution rooted in neuromarketing and sensory marketing principles. The book, designed for researchers, academicians, marketers, and policymakers, offers a roadmap to navigate the evolving marketing landscape. From tools and strategies for sensory marketing to ethical considerations and case studies, this comprehensive guide equips readers with the knowledge and skills needed to succeed in today's dynamic market.
Author: Charles Spence
Publisher: Penguin
ISBN: 0735223475
Category : Technology & Engineering
Languages : en
Pages : 337
Get Book Here
Book Description
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Author: Christopher H. Hawkes
Publisher: Cambridge University Press
ISBN: 052113062X
Category : Medical
Languages : en
Pages : 445
Get Book Here
Book Description
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Author: Morley R. Kare
Publisher:
ISBN:
Category :
Languages : en
Pages : 495
Get Book Here
Book Description
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
Get Book Here
Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Charles Spence
Publisher: John Wiley & Sons
ISBN: 1118490827
Category : Technology & Engineering
Languages : en
Pages : 453
Get Book Here
Book Description
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
