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The Psychology of Flavour by Richard J. Stevenson - Hardcover
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معلومات المنتج

  •  

    المواصفات

    رقم ال ISBN
    9780199539352
    الفئات
    علم النفس والفلسفة
    الرقم المميز للسلعة
    2724445843630
    المؤلفين
    الكاتب
    Richard J. Stevenson
    المؤلفين
    الناشر
    Oxford University Press
    رقم ال ISBN
    9780199539352
    الفئات
    علم النفس والفلسفة
    الرقم المميز للسلعة
    2724445843630
    المؤلفين
    الكاتب
    Richard J. Stevenson
    المؤلفين
    الناشر
    Oxford University Press
    معلومات تقنية
    غلاف الكتاب
    غلاف صلب
    اللغات والبلدان
    لغة الكتاب
    الانجليزية
    إقرأ المزيد
  •  

    الوصف:

    Flavor is arguably the most fascinating aspect of eating and drinking. It utilizes 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

    Flavor is arguably the most fascinating aspect of eating and drinking. It utilizes 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 favor those we enjoy. Our understanding of the science of flavor 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 flavor. Written by an authority in the field, it is divided into two parts. The first explores what we know about the flavor system; including the role of learning and memory in flavor perception and hedonics; the way in which all the senses that contribute to flavor interact, and our ability to perceive flavor as a whole and as a series of parts. The later chapters examine a range of theoretical issues concerning the flavor 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 flavor 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.

    Product Features :
    • Category Type: Psychology & Philosophy
    • Book Language: English
    • Author: Richard J. Stevenson
    • ISBN: 9780199539352
    • Binding: Hardcover
    • Publisher: Oxford University Press
    • Number of Pages: 312
    • Publication Year: 2009
    • Book of Origin: United Kingdom
    • Product Weight: 590g
    • Dimensions: 24.2 x 16.0 x 2.2 cm
 

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