Multisensory Flavor Perception

Multisensory Flavor Perception
Author: Betina Piqueras-Fiszman,Charles Spence
Publsiher: Woodhead Publishing
Total Pages: 376
Release: 2016-04-14
ISBN 10: 008100351X
ISBN 13: 9780081003510
Language: EN, FR, DE, ES & NL

Multisensory Flavor Perception Book Review:

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Multisensory Flavor Perception

Multisensory Flavor Perception
Author: Betina Piqueras-Fiszman,Charles Spence,Department of Experimental Psychology Charles Spence
Publsiher: Woodhead Publishing
Total Pages: 448
Release: 2016-05-02
ISBN 10: 9780081003503
ISBN 13: 0081003501
Language: EN, FR, DE, ES & NL

Multisensory Flavor Perception Book Review:

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

The Epistemology of Non Visual Perception

The Epistemology of Non Visual Perception
Author: Dimitria Electra Gatzia,Berit Brogaard
Publsiher: Oxford University Press
Total Pages: 288
Release: 2020-01-03
ISBN 10: 0190648937
ISBN 13: 9780190648930
Language: EN, FR, DE, ES & NL

The Epistemology of Non Visual Perception Book Review:

Most of the research on the epistemology of perception has focused on visual perception. This is hardly surprising given that most of our knowledge about the world is largely attributable to our visual experiences. The present volume is the first to instead focus on the epistemology of non-visual perception - hearing, touch, taste, and cross-sensory experiences. Drawing on recent empirical studies of emotion, perception, and decision-making, it breaks new ground on discussions of whether or not perceptual experience can yield justified beliefs and how to characterize those beliefs. The Epistemology of Non-Visual Perception explores questions not only related to traditional sensory perception, but also to proprioceptive, interoceptive, multisensory, and event perception, expanding traditional notions of the influence that conscious non-visual experience has on human behavior and rationality. Contributors investigate the role that emotions play in decision-making and agential perception and what this means for justifications of belief and knowledge. They analyze the notion that some sensory experiences, like touch, have epistemic privilege over others, as well as perception's relationship to introspection, and the relationship between action perception and belief. Other essays engage with topics in aesthetics and the philosophy of art, exploring the role that artworks can play in providing us with perceptional knowledge of emotions. The essays collected here, written by top researchers in their respective fields, offer perspectives from a wide range of philosophical disciplines and will appeal to scholars interested in philosophy of mind, epistemology, philosophical psychology, among others.

Perception and Its Modalities

Perception and Its Modalities
Author: Dustin Stokes,Mohan Matthen,Stephen Biggs
Publsiher: Oxford University Press, USA
Total Pages: 494
Release: 2014-09-04
ISBN 10: 0199832811
ISBN 13: 9780199832811
Language: EN, FR, DE, ES & NL

Perception and Its Modalities Book Review:

This volume is about the many ways we perceive. In nineteen new essays, philosophers and cognitive scientists explore the nature of the individual senses, how and what they tell us about the world, and how they interrelate. They consider how the senses extract perceptual content from receptoral information and what kinds of objects we perceive and whether multiple senses ever perceive a single event. Questions pertaining to how many senses we have, what makes one sense distinct from another, and whether and why distinguishing senses may be useful feature prominently. Contributors examine the extent to which the senses act in concert, rather than as discrete modalities, and whether this influence is epistemically pernicious, neutral, or beneficial. Many of the essays engage with the idea that it is unduly restrictive to think of perception as a collation of contents provided by individual sense modalities. Rather, contributors contend that to understand perception properly we need to build into our accounts the idea that the senses work together. In doing so, they aim to develop better paradigms for understanding the senses and thereby to move toward a better understanding of perception.

The Perfect Meal

The Perfect Meal
Author: Charles Spence,Betina Piqueras-Fiszman
Publsiher: John Wiley & Sons
Total Pages: 424
Release: 2014-07-10
ISBN 10: 1118491025
ISBN 13: 9781118491027
Language: EN, FR, DE, ES & NL

The Perfect Meal Book Review:

The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

Multisensory Perception

Multisensory Perception
Author: K. Sathian,V.S. Ramachandran
Publsiher: Academic Press
Total Pages: 488
Release: 2019-09-15
ISBN 10: 0128125640
ISBN 13: 9780128125649
Language: EN, FR, DE, ES & NL

Multisensory Perception Book Review:

Multisensory Perception: From Laboratory to Clinic surveys the current state of knowledge on multisensory processes, synthesizing information from diverse streams of research and defining hypotheses and questions to direct future work. Reflecting the nature of the field, the book is interdisciplinary, comprising the findings and views of writers with diverse backgrounds and varied methods, including psychophysical, neuroanatomical, neurophysiological and neuroimaging approaches. Sections cover basic principles, specific interactions between the senses, the topic of crossmodal correspondences between particular sensory attributes, the related topic of synesthesia, and the clinic. Offers a comprehensive, up-to-date overview of the current state of knowledge on multisensory processes Coverage includes basic principles, specific interactions between the senses, crossmodal correspondences and the clinical aspects of multisensory processes Includes psychophysical, neuroanatomical, neurophysiological and neuroimaging approaches

Flavor Perception

Flavor Perception
Author: Andrew J. Taylor,Deborah D. Roberts
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2008-04-15
ISBN 10: 1405150017
ISBN 13: 9781405150019
Language: EN, FR, DE, ES & NL

Flavor Perception Book Review:

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.

The Neural Bases of Multisensory Processes

The Neural Bases of Multisensory Processes
Author: Micah M. Murray,Mark T. Wallace
Publsiher: CRC Press
Total Pages: 809
Release: 2011-08-25
ISBN 10: 1439812179
ISBN 13: 9781439812174
Language: EN, FR, DE, ES & NL

The Neural Bases of Multisensory Processes Book Review:

It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.

Multisensory Experiences

Multisensory Experiences
Author: Carlos Velasco
Publsiher: Oxford University Press, USA
Total Pages: 112
Release: 2020-09-30
ISBN 10: 0198849621
ISBN 13: 9780198849629
Language: EN, FR, DE, ES & NL

Multisensory Experiences Book Review:

Most of our everyday life experiences are multisensory in nature; that is, they consist of what we see, hear, feel, taste, smell, and much more. Almost any experience you can think of, such as eating a meal or going to the cinema, involves a magnificent sensory world. In recent years, many of these experiences have been increasingly transformed and capitalised on through advancements that adapt the world around us - through technology, products, and services - to suit our ever more computerised environment. Multisensory Experiences: Where the senses meet technology looks at this trend and offers a comprehensive introduction to the dynamic world of multisensory experiences and design. It takes the reader from the fundamentals of multisensory experiences, through the relationship between the senses and technology, to finally what the future of those experiences may look like, and our responsibility in it. This book empowers you to shape your own and other people's experiences by considering the multisensory worlds that we live in through a journey that marries science and practice. It also shows how we can take advantage of the senses and how they shape our experiences through intelligent technological design.

Food Oral Processing

Food Oral Processing
Author: Jianshe Chen,Lina Engelen
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2012-04-16
ISBN 10: 1444330128
ISBN 13: 9781444330120
Language: EN, FR, DE, ES & NL

Food Oral Processing Book Review:

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Neuroenology

Neuroenology
Author: Gordon M. Shepherd
Publsiher: Columbia University Press
Total Pages: 208
Release: 2016-11-22
ISBN 10: 0231542879
ISBN 13: 9780231542876
Language: EN, FR, DE, ES & NL

Neuroenology Book Review:

In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.

Multisensory Human Food Interaction

Multisensory Human Food Interaction
Author: Carlos Velasco,Anton Nijholt,Kasun Karunanayaka
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2018-07-26
ISBN 10: 2889455181
ISBN 13: 9782889455188
Language: EN, FR, DE, ES & NL

Multisensory Human Food Interaction Book Review:

Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.

Gastrophysics

Gastrophysics
Author: Charles Spence
Publsiher: Penguin
Total Pages: 336
Release: 2017-06-20
ISBN 10: 0735223483
ISBN 13: 9780735223486
Language: EN, FR, DE, ES & NL

Gastrophysics Book Review:

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Neurogastronomy

Neurogastronomy
Author: Gordon Shepherd
Publsiher: Columbia University Press
Total Pages: 288
Release: 2013-07-16
ISBN 10: 0231159110
ISBN 13: 9780231159111
Language: EN, FR, DE, ES & NL

Neurogastronomy Book Review:

Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description

Flavour

Flavour
Author: Elisabeth Guichard,Christian Salles,Martine Morzel,Anne-Marie Le Bon
Publsiher: John Wiley & Sons
Total Pages: 424
Release: 2016-12-27
ISBN 10: 1118929411
ISBN 13: 9781118929414
Language: EN, FR, DE, ES & NL

Flavour Book Review:

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

The Psychology of Flavour

The Psychology of Flavour
Author: Richard Stevenson
Publsiher: Oxford University Press
Total Pages: 320
Release: 2009-04-30
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015080872784
Language: EN, FR, DE, ES & NL

The Psychology of Flavour Book Review:

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. This book is the first to explore and describe what we know about the psychology and biology of flavour

Taste What You re Missing

Taste What You re Missing
Author: Barb Stuckey
Publsiher: Simon and Schuster
Total Pages: 407
Release: 2012-03-13
ISBN 10: 1439190739
ISBN 13: 9781439190739
Language: EN, FR, DE, ES & NL

Taste What You re Missing Book Review:

A professional food developer featured by Malcolm Gladwell in a New Yorker "perfect cookie" article offers insight into the psychology and physiology of taste while providing engaging anecdotes and cooking exercises for enhancing the flavor experience. 40,000 first printing.

Experiencing Food Designing Dialogues

Experiencing Food  Designing Dialogues
Author: Ricardo Bonacho,Alcinda Pinheiro de Sousa,Cláudia Viegas,João Paulo Martins,Maria José Pires,Sara Velez Estêvão
Publsiher: CRC Press
Total Pages: 174
Release: 2018-08-06
ISBN 10: 1351271946
ISBN 13: 9781351271943
Language: EN, FR, DE, ES & NL

Experiencing Food Designing Dialogues Book Review:

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.

Flavour Development Analysis and Perception in Food and Beverages

Flavour Development  Analysis and Perception in Food and Beverages
Author: J K Parker,Stephen Elmore,Lisa Methven
Publsiher: Elsevier
Total Pages: 448
Release: 2014-11-21
ISBN 10: 1782421114
ISBN 13: 9781782421115
Language: EN, FR, DE, ES & NL

Flavour Development Analysis and Perception in Food and Beverages Book Review:

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived

Auditory Contributions to Food Perception and Consumer Behaviour

Auditory Contributions to Food Perception and Consumer Behaviour
Author: Anonim
Publsiher: BRILL
Total Pages: 224
Release: 2019-10-01
ISBN 10: 9004416307
ISBN 13: 9789004416307
Language: EN, FR, DE, ES & NL

Auditory Contributions to Food Perception and Consumer Behaviour Book Review:

This volume provides a state-of-the-art summary of the emerging field of sonic seasoning research, whereby music/soundscapes are specifically chosen, or else designed/composed, in order to correspond crossmodally to, and hence potentially modify, the associated taste/flavour of food and beverages.