The Psychology of Flavour

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9780199539352: The Psychology of Flavour
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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)

Reseña del editor:

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.

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Stevenson, Richard
Editorial: Oxford University Press (2009)
ISBN 10: 0199539359 ISBN 13: 9780199539352
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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

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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)

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Richard Stevenson
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Descripción Oxford University Press, United Kingdom, 2009. Hardback. Estado de conservación: New. 236 x 152 mm. 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

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Richard Stevenson
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Descripción Oxford University Press, United Kingdom, 2009. Hardback. Estado de conservación: New. 236 x 152 mm. 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

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Stevenson, Richard
Editorial: Oxford University Press (2017)
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Descripción Oxford University Press, 2017. Hardcover. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería 0199539359

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Stevenson, Richard J.
Editorial: OUP Oxford (2016)
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Descripción OUP Oxford, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9780199539352_lsuk

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