國立高雄大學圖資館 |

Language: English

Back

A taste of the science of eatinginsights from the science of smelling and tasting /

Record Type:	Electronic resources : Monograph/item
Title/Author:	A taste of the science of eatingby Garmt Dijksterhuis.
Reminder of title:	insights from the science of smelling and tasting /
Author:	Dijksterhuis, Garmt B.
Published:	Cham :Springer Nature Switzerland :2024.
Description:	ix, 112 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Taste.
Online resource:	https://doi.org/10.1007/978-3-031-58853-2
ISBN:	9783031588532$q(electronic bk.)

A taste of the science of eatinginsights from the science of smelling and tasting /
Dijksterhuis, Garmt B.

A taste of the science of eatinginsights from the science of smelling and tasting /[electronic resource] :by Garmt Dijksterhuis. - Cham :Springer Nature Switzerland :2024. - ix, 112 p. :ill. (some col.), digital ;24 cm.

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.

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.

ISBN: 9783031588532$q(electronic bk.)

Standard No.: 10.1007/978-3-031-58853-2doiSubjects--Topical Terms:

302209
Taste.

LC Class. No.: QP456

Dewey Class. No.: 573.878

A taste of the science of eatinginsights from the science of smelling and tasting /
LDR:01981nmm a22003495a 4500 001 667458
003 DE-He213
005 20240807130237.0
006 m d
007 cr nn 008maaau
008 250107s2024 sz s 0 eng d
020 $a 9783031588532$q(electronic bk.)
020 $a 9783031588525$q(paper)
024 7 $a 10.1007/978-3-031-58853-2 $2 doi
035 $a 978-3-031-58853-2
040 $a GP $c GP
041 1 $a eng $h dut
050 4 $a QP456
072 7 $a MBGR $2 bicssc
072 7 $a MED106000 $2 bisacsh
072 7 $a MBGR $2 thema
082 0 4 $a 573.878 $2 23
090 $a QP456 $b .D575 2024
100 1 $a Dijksterhuis, Garmt B. $3 980337
240 1 0 $a Hoe smaakt het. $l English
245 1 2 $a A taste of the science of eating $h [electronic resource] : $b insights from the science of smelling and tasting / $c by Garmt Dijksterhuis.
260 $a Cham : $b Springer Nature Switzerland : $b Imprint: Springer, $c 2024.
300 $a ix, 112 p. : $b ill. (some col.), digital ; $c 24 cm.
347 $a text file $b PDF $2 rda
505 0 $a 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.
520 $a 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.
650 0 $a Taste. $3 302209
650 0 $a Smell. $3 302208
650 0 $a Food preferences. $3 286809
650 1 4 $a Biomedical Research. $3 243625
650 2 4 $a Food Science. $3 274110
650 2 4 $a Behavioral Sciences and Psychology. $3 911851
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-58853-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)