Description
Book SynopsisFlavour 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. The processes involved are not just those involved in tasting at the time of eating, but also memory and learning processes - we obviously shun those foods of which we have a negative memory, and favour those we enjoy. Our understanding of the science of flavour has improved in recent years, benefiting psychology, cuisine, food science, oenology, and dietetics.This book describes what is known about the psychology and biology of flavour. Written by an authority in the field, it is divided into two parts. The first explores what we know about the flavour system; including the role of learning and memory in flavour perception and hedonics; the way in which all the senses that contribute to flavour interact, and our ability to perceive flavour as a whole and as a series of
Trade ReviewIt presents the richness and depth of the somewhat scattered research together in an intriguing manner. There has been no work published that is so comprehensive and clear in its presentation. * Perception *
Table of Contents1. Introduction ; Flavour and its function in omnivores ; Themes and organization of the book ; The flavour stimulus - food and drink ; Oral anatomy, mastication and swallowing ; The interoceptive flavour senses - olfaction, gustation and somatosensation ; 2. Types of flavour interaction ; 3. Causes of flavour interaction ; 4. Wholes and parts ; Is flavour a unitary experience? ; Wholes into parts ; 5. Flavour hedonics ; 6. Theory ; Functional approach to flavour ; Issues arising ; 7. Implications ; Future directions
