Taste of the science of eating, a: insights from the science of smelling and tasting
Auteur :
Dijksterhuis, Garmt
Éditeur :
Springer International Publishing AG
ISBN :
9783031588525
Date de publication :
7 août 2024
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
Why do you taste what you taste, and what about smelling? It also stresses the importance of psychology when you smell, taste and eat. Some of the other topics include flavour, the working of the nose and olfactory (cross-)adaptation, the use of odorants, the relation between emotion and eating, and many more.