Smell, Taste, Eat: The Role of the Chemica...

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Beschreibung

This edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the ¿chemical senses¿ and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition. Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others. It further brings the reader up to date on the current state of knowledge on disordered eating and olfactory disorders. Finally, it bridges across different academic disciplines to reveal the importance of the chemical senses in indigenous people in Guyana.

Über den Autor

Lorenzo Stafford is Associate Professor in the Department of Psychology at the University of Portsmouth, UK, and a chartered member of the British Psychology Society. He is an active member of the British Feeding and Drinking Group(BFDG).

Zusammenfassung

Offers a synthesis of recent research into taste and smell

Explores how this research relates to eating behaviour

Examines theories that attempt to explain disordered eating, appetite control and changes in smell and taste over time.

Inhaltsverzeichnis

Part I Multisensory.- 1 Hunger in the Chemical and Non-Chemical Senses - Richard J. Stevenson.- 2 Multisensory Sweetness Enhancement: Comparing Olfaction and Vision - Charles Spence.- 3 The Role of Novel Taste and Smell Delivery Devices in Facilitating Multisensory and Eating Behaviour Research - Chi Thanh Vi, Marianna Obrist, and Martin Richard Yeomans.- Part II Food Preferences.- 4 Chemosensory Aspects in Obesity: Rethinking the Role of Sweet and Fat Taste - Rhiannon Mae Armitage, Vasiliki Iatridi, and Martin Richard Yeomans.- 5 How Are Food Preferences Formed and Changed? Sensory Contributions to Anticipatory and Consummatory Processing of Food Reward - Putu Agus Khorisantono and Janina Seubert.- Part III Disordered Eating and Olfactory Disorders.- 6 Obesity and Olfaction - Lorenzo D. Stafford and Carl Philpott.- 7 Olfaction and Disordered Eating - Andrew J. Johnson.- 8 The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption ofFood - Robert Pellegrino and Alexander Fjældstad.- Part IV Anthropological Links.- 9 Fragrant Ecologies: Aroma and Olfaction in Indigenous Amazonia - Lewis Daly.

Details

Erscheinungsjahr:	2024
Fachbereich:	Biophysik
Genre:	Biologie , Mathematik , Medizin , Naturwissenschaften , Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Inhalt:	xvii 163 S. 13 s/w Illustr. 163 p. 13 illus.
ISBN-13:	9783031413742
ISBN-10:	3031413741
Sprache:	Englisch
Einband:	Gebunden
Redaktion:	Stafford, Lorenzo D.
Herausgeber:	Lorenzo D Stafford
Hersteller:	Springer Nature Switzerland Springer International Publishing
Verantwortliche Person für die EU:	Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße:	216 x 153 x 15 mm
Von/Mit:	Lorenzo D. Stafford
Erscheinungsdatum:	27.03.2024
Gewicht:	0,358 kg

Artikel-ID: 127243387