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The Psychology of Flavour
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The Psychology of Flavour

Richard Stevenson

Abstract

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 time of 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 describ ... More

Keywords: eating, drinking, senses, tasting, memory, learning, cuisine, flavour perception, multisensory processing, obesity

Bibliographic Information

Print publication date: 2009 Print ISBN-13: 9780199539352
Published to Oxford Scholarship Online: February 2010 DOI:10.1093/acprof:oso/9780199539352.001.0001

Authors

Affiliations are at time of print publication.

Richard Stevenson, author
Associate Professor of Experimental Psychology, Macquarie University, Sydney, Australia