TY  - BOOK
AU  - Dijksterhuis,Garmt
ED  - SpringerLink (Online service)
TI  - A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting 
SN  - 9783031588532
AV  - R850.A1-854 
U1  - 610.72 23
PY  - 2024///
CY  - Cham
PB  - Springer Nature Switzerland, Imprint: Springer
KW  - Medicine
KW  - Research
KW  - Biology
KW  - Food science
KW  - Psychology
KW  - Biomedical Research
KW  - Food Science
KW  - Behavioral Sciences and Psychology
N1  -  -- 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
N2  - 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.
UR  - http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-58853-2
ER  -