The Psychology of Flavour

Hardcover | May 30, 2009

byRichard J. Stevenson

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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 timeof 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 whichall 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 andbrain 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 inperception, neuroscientists, food scientists, and dieticians.

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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 timeof eating, but also memory and learning proce...

Richard J. Stevenson received his doctoral training at the Laboratory of Experimental Psychology at the 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 pos...

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Format:HardcoverDimensions:312 pages, 9.21 × 6.14 × 0.87 inPublished:May 30, 2009Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0199539359

ISBN - 13:9780199539352

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Table of Contents

1. IntroductionFlavour and its function in omnivoresThemes and organization of the bookThe flavour stimulus - food and drinkOral anatomy, mastication and swallowingThe interoceptive flavour senses - olfaction, gustation and somatosensation2. Types of flavour interaction3. Causes of flavour interaction4. Wholes and partsIs flavour a unitary experience?Wholes into parts5. Flavour hedonics6. TheoryFunctional approach to flavourIssues arising7. ImplicationsFuture directions