- Published Year: 2016
- Page count: 378
- File Size: 10 MB
- Language: English
- Published by: Woodhead Publishing
- Visited by: 77
- Rating/Review: 4.0
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ISBN:
0081003501
9780081003503
Keywords:
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
4.0
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Each download or ask from book AI costs 2 points. To earn more free points, please visit the Points Guide Page and complete some valuable actions.Introduction to Multisensory Flavor Perception
"Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace" by Betina Piqueras-Fiszman and Charles Spence is an enlightening exploration into the intricate world of flavor perception. This book takes the reader on a journey from the basic neural mechanisms of taste and smell to the more complex perceptual and cognitive factors that shape our unique flavor experiences. By drawing on a diverse array of disciplines such as psychology, neuroscience, marketing, and gastronomy, the authors comprehensively unpack the multisensory nature of flavor. This groundbreaking book is essential reading for anyone interested in the science behind what we eat and drink, from food enthusiasts to professionals in the culinary industry.
Detailed Summary of the Book
"Multisensory Flavor Perception" seeks to illuminate how our sensory experiences are concerted works of various senses interacting together. The book begins with an exploration of the fundamental neuroscience behind flavor perception, detailing how our brains decode inputs from taste, smell, sight, sound, and touch to construct the complex phenomenon we recognize as flavor. It discusses how these sensory systems interact, not in isolation, but as an integrated perceptual whole.
Following this, the authors delve into the cognitive processes and contextual influences that shape our flavor experiences. They explore how memory, emotion, and environmental factors contribute to our individual flavor perceptions. From there, the book transitions into practical applications, explaining how this scientific understanding can influence product development and marketing strategies within the food industry. By the end, readers will have a deep appreciation of how multisensory science can translate into tangible marketplace advancements.
Key Takeaways
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Flavor perception is a multisensory phenomenon, relying on intricate interactions between taste, smell, sight, sound, and touch.
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Individual differences in flavor perception are influenced by genetic, cultural, and contextual factors, highlighting the subjective nature of flavor.
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The multisensory approach to flavor perception has significant implications for the food and beverage industry, offering innovative avenues for product development and consumer engagement.
Famous Quotes from the Book
"The perception of flavor is a symphonic orchestration of the senses, a harmony that is as much about the chemistry of the compounds as it is about the context in which they are experienced."
"Understanding the multisensory nature of flavor has profound implications not only for chefs and food producers but for anyone who cares about what they choose to consume."
Why This Book Matters
"Multisensory Flavor Perception" provides crucial insights not only for scientists and researchers but also for industry professionals who can harness this knowledge for product innovation and enhanced consumer experiences. By bridging the gap between fundamental neuroscience and practical application, the book serves as a critical resource for reimagining the potential of food products and marketing. In a world increasingly interested in personalized dietary experiences and wellness trends, the relevance of understanding how flavor perception works has never been more significant. The book's multidisciplinary approach empowers readers to appreciate and leverage the complexity of flavor in new and exciting ways, paving the path for future discoveries and advancements in the science of taste.
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