Richard Stevenson The Psychology of Flavour

ISBN 13: 9780199539352

The Psychology of Flavour

0 valoración promedio
( 0 valoraciones por Goodreads )
 
9780199539352: The Psychology of Flavour

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. 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 parts. The later chapters examine a range of theoretical issues concerning the flavour system. This includes a look at multisensory processing, and the way in which the mind and brain bind information from discrete sensory systems. It also examines the broader implications of studying flavour for societal problems such as obesity. Written in an accessible style, that assumes little prior knowledge of the field, the book will be valuable for psychologists interested in perception, neuroscientists, food scientists, and dieticians.

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:


Richard J. Stevenson received his a doctoral training at the Laboratory of Experimental Psychology, University of Sussex, UK. He then moved to Australia to work for the CSIRO (Commonwealth Scientific and Industrial Research Organisation) in their Division of Food Science and Technology. This was followed by a further period of postdoctoral training at the Department of Psychology, University of Sydney. He then obtained an academic position at the Department of Psychology, Macquarie University, where he is currently an Associate Professor of Experimental Psychology.

Review:

It 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 *

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Stevenson, Richard
Editorial: Oxford University Press (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 3
Librería
PlumCircle
(West Mifflin, PA, Estados Unidos de America)
Valoración
[?]

Descripción Oxford University Press, 2009. Hardcover. Estado de conservación: New. New item in gift quality condition. Leaves our warehouse same or next business day. Most continental U.S. orders lead time 4-10 days. International - most countries 10-21 days, others 4 weeks. Nº de ref. de la librería mon0000792305

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 31,03
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,42
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

Richard Stevenson (Author)
Editorial: Oxford University Press, Book
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 2
Librería
New Book Sale
(London, Reino Unido)
Valoración
[?]

Descripción Oxford University Press, Book. Hardcover. Estado de conservación: New. In Stock , Brand New , Usually Dispatched within 1-2 Business Days , Safe Packing : Shrink Wrap + Bubble Wrap for more safety , Shipping Service : Priority ( Expedite ) Shipping : Ships By Courier Company Like DHL , TNT , FedEx , . Free Tracking Number for Priority ( Expedite ) Shipping Service , Please Note : Courier Company does not generally deliver to PO Boxes or APO addresses , Standard Shipping Services : Ships By airmail , Excellent Customer Services , Customer Satisfaction Guaranteed , Ships from UK Warehouse or Maybe from Our Overseas Warehouse ( UAE Warehouse or Iran Warehouse ) , without any changes in Shipping Rates. Nº de ref. de la librería 0199539359(1K1271)

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 23,97
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 13,37
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

3.

Richard Stevenson
Editorial: Oxford University Press, USA (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 1
Librería
Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
Valoración
[?]

Descripción Oxford University Press, USA, 2009. Hardcover. Estado de conservación: New. 1. Nº de ref. de la librería DADAX0199539359

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 48,87
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,42
A Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Richard Stevenson
Editorial: Oxford University Press (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 1
Librería
Irish Booksellers
(Rumford, ME, Estados Unidos de America)
Valoración
[?]

Descripción Oxford University Press, 2009. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0199539359

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 53,80
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

5.

Stevenson, Richard
Editorial: Oxford University Press
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 1
Librería
Cloud 9 Books
(Wellington, FL, Estados Unidos de America)
Valoración
[?]

Descripción Oxford University Press. Hardcover. Estado de conservación: New. 0199539359 New Condition. Nº de ref. de la librería NEW6.0084400

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 52,90
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,27
A Estados Unidos de America
Destinos, gastos y plazos de envío

6.

Stevenson, Richard J.
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Cantidad: 1
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2009. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VU-9780199539352

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 54,29
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,42
A Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Stevenson, Richard J.
Editorial: OUP Oxford (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Cantidad: > 20
Impresión bajo demanda
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
Valoración
[?]

Descripción OUP Oxford, 2009. HRD. Estado de conservación: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Nº de ref. de la librería IP-9780199539352

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 53,95
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 10,02
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

8.

Stevenson, Richard
Editorial: Oxford University Press (2017)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 2
Impresión bajo demanda
Librería
Murray Media
(North Miami Beach, FL, Estados Unidos de America)
Valoración
[?]

Descripción Oxford University Press, 2017. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería P110199539359

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 62,47
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,56
A Estados Unidos de America
Destinos, gastos y plazos de envío

9.

Richard Stevenson
Editorial: Oxford University Press, United Kingdom (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 10
Impresión bajo demanda
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Oxford University Press, United Kingdom, 2009. Hardback. Estado de conservación: New. Language: English . Brand New Book ***** Print on Demand *****.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. 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 parts. The later chapters examine a range of theoretical issues concerning the flavour system. This includes a look at multisensory processing, and the way in which the mind and brain bind information from discrete sensory systems. It also examines the broader implications of studying flavour for societal problems such as obesity. Written in an accessible style, that assumes little prior knowledge of the field, the book will be valuable for psychologists interested in perception, neuroscientists, food scientists, and dieticians. Nº de ref. de la librería APC9780199539352

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 67,34
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Richard Stevenson
Editorial: Oxford University Press, United Kingdom (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
Nuevos Tapa dura Cantidad: 10
Impresión bajo demanda
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Oxford University Press, United Kingdom, 2009. Hardback. Estado de conservación: New. Language: English . Brand New Book ***** Print on Demand *****. 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. 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 parts. The later chapters examine a range of theoretical issues concerning the flavour system. This includes a look at multisensory processing, and the way in which the mind and brain bind information from discrete sensory systems. It also examines the broader implications of studying flavour for societal problems such as obesity. Written in an accessible style, that assumes little prior knowledge of the field, the book will be valuable for psychologists interested in perception, neuroscientists, food scientists, and dieticians. Nº de ref. de la librería APC9780199539352

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 67,69
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda