A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting

Dijksterhuis, Garmt

Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during eating. 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. The book helps you understand why you like and eat food, and shows the intriguing complexity of the area.

Details

Published by: Springer

Publication Date: 2025-08-08

Format: Paperback

ISBN-13: 9783031588556

DOI: 10.1007/978-3-031-58853-2

Dimensions: 235cm x155cm

Pages: 112