The Psychology of Flavour by Richard J. Stevenson

The Psychology of Flavour

byRichard J. Stevenson

Hardcover | May 30, 2009

not yet rated|write a review

Pricing and Purchase Info

$78.43

Earn 392 plum® points

In stock online

Ships free on orders over $25

Not available in stores

about

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.

About The Author

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...
Strachey's Folly
Strachey's Folly

by Richard Stevenson

$9.13

Available for download

Not available in stores

The Wild, Wild West: Thrilling Tales by Famous Authors
The Wild, Wild West: Thrilling Tales by Famous Authors

by John Richard Stephens

$7.98

Available for download

Not available in stores

Shop this author

Details & Specs

Title:The Psychology of FlavourFormat: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

Look for similar items by category:

Customer Reviews of The Psychology of Flavour

Reviews

Extra Content

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