Tasting And Smelling by Gary K. BeauchampTasting And Smelling by Gary K. Beauchamp

Tasting And Smelling

byGary K. BeauchampEditorLinda Bartoshuk

Hardcover | August 18, 1997

Pricing and Purchase Info

$240.89 online 
$248.50 list price
Earn 1,204 plum® points

Prices and offers may vary in store


In stock online

Ships free on orders over $25

Not available in stores


Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses.Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Title:Tasting And SmellingFormat:HardcoverDimensions:231 pages, 9 × 6 × 0.98 inPublished:August 18, 1997Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0121619583

ISBN - 13:9780121619589

Look for similar items by category:


Table of Contents

J.G. Brand, Biophysics of Taste.
D.V. Smith and M.B. Vogt, The Neural Code and Integrative Processes of Taste.
B.P. Halpern, Psychophysics of Taste.
H.T. Lawless, Olfactory Psychophysics.
B.J. Cowart, I.M. Young, R.S. Feldman, and L.D. Lowry, Clinical Disorders of Smell and Taste.
J.A. Mennella and G.K. Beauchamp, The Ontogeny of Human Flavor Perception.

From Our Editors

Concentrating on taste and smell, this book provides a comprehensive overview of research conducted on these two important modes of perception. Specifically, this book presents data on the biophysics, neurophysiology and psychophysics of both senses, a discussion about the emotional component associated with taste and smell and clinical disorders affecting perceptions. As well, Tasting and Smelling addresses how we perceive odours and flavours, why we have favourites and what happens when our senses go awry.

Editorial Reviews

"...the book does a good job of highlighting the large body of problems that still challenge a fundamental understanding of human taste and smell perception. Highly recommended."--CHOICE"This six-chapter volume focuses on human taste and smell, and on perception and cognition... The selection of authors is excellent, as they are leaders in their respective fields... A major theme throughout the volume is that we should seek to understand the chemical senses with respect to their function in the real world... This book is recommended both for those in and out of the field of chemoreception, as well as those who are especially interested in human perception and cognition. It serves as a fine introduction to current provocative issues."--The Quarterly Review of Biology, Vol. 74, #3, September 1999