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The Psychology of Flavour by Richard J. Stevenson - Hardcover
515.00 EGP

The Psychology of Flavour by Richard J. Stevenson - Hardcover

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515.00 EGP 

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Category Type
Psychology & Philosophy
ISBN
9780199539352
Author
Richard J. Stevenson
Publisher
Oxford University Press
Description:

Flavor is arguably the most fascinating aspect of eating and drinking. It utilizes a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. The processes involved are not just those involved in tasting at the time of eating, but also memory and learning processes we obviously shun those foods of which we have a ...

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PRODUCT INFORMATION

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    Specifications

    Category Type
    Psychology & Philosophy
    ISBN
    9780199539352
    Item EAN
    2724445843630
    People
    Author
    Richard J. Stevenson
    People
    Publisher
    Oxford University Press
    Category Type
    Psychology & Philosophy
    ISBN
    9780199539352
    Item EAN
    2724445843630
    People
    Author
    Richard J. Stevenson
    People
    Publisher
    Oxford University Press
    Technical Information
    Binding
    Hardcover
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    Flavor is arguably the most fascinating aspect of eating and drinking. It utilizes a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. The processes involved are not just those involved in tasting at the time of

    Flavor is arguably the most fascinating aspect of eating and drinking. It utilizes a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. The processes involved are not just those involved in tasting at the time of eating, but also memory and learning processes we obviously shun those foods of which we have a negative memory, and favor those we enjoy. Our understanding of the science of flavor has improved in recent years, benefiting psychology, cuisine, food science, oenology, and dietetics. This book describes what is known about the psychology and biology of flavor. Written by an authority in the field, it is divided into two parts. The first explores what we know about the flavor system; including the role of learning and memory in flavor perception and hedonics; the way in which all the senses that contribute to flavor interact, and our ability to perceive flavor as a whole and as a series of parts. The later chapters examine a range of theoretical issues concerning the flavor system. This includes a look at multisensory processing, and the way in which the mind and brain bind information from discrete sensory systems. It also examines the broader implications of studying flavor for societal problems such as obesity. Written in an accessible style, that assumes little prior knowledge of the field, the book will be valuable for psychologists interested in perception, neuroscientists, food scientists, and dieticians.

    Product Features :
    • Category Type: Psychology & Philosophy
    • Book Language: English
    • Author: Richard J. Stevenson
    • ISBN: 9780199539352
    • Binding: Hardcover
    • Publisher: Oxford University Press
    • Number of Pages: 312
    • Publication Year: 2009
    • Book of Origin: United Kingdom
    • Product Weight: 590g
    • Dimensions: 24.2 x 16.0 x 2.2 cm
 

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