TY - CHAP
T1 - Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink
AU - Spence, Charles
AU - Piqueras-Fiszman, Betina
PY - 2016
Y1 - 2016
N2 - In this chapter, we highlight the crucial role played by the oral-somatosensory attributes of food and drink in determining our perception, and hence our enjoyment, of many of our most preferred foods and drinks, as well as our dislike of certain others. However, beyond the multisensory textural properties of the food itself, and beyond the temperature, etc., the cutlery and crockery we use and hold when eating can also impact the tasting experience. We summarize recent examples to illustrate some of the most innovative ways in which chefs, designers, and artists are now starting to exploit the latest findings from the field of gastrophysics research in order to change, and hopefully to enhance, the eating experience-everything from encouraging people to eat with the hands through to the recent introduction of furry cutlery.
AB - In this chapter, we highlight the crucial role played by the oral-somatosensory attributes of food and drink in determining our perception, and hence our enjoyment, of many of our most preferred foods and drinks, as well as our dislike of certain others. However, beyond the multisensory textural properties of the food itself, and beyond the temperature, etc., the cutlery and crockery we use and hold when eating can also impact the tasting experience. We summarize recent examples to illustrate some of the most innovative ways in which chefs, designers, and artists are now starting to exploit the latest findings from the field of gastrophysics research in order to change, and hopefully to enhance, the eating experience-everything from encouraging people to eat with the hands through to the recent introduction of furry cutlery.
KW - Crackly
KW - Crispy
KW - Crunchy
KW - Mouthfeel
KW - Multisensory perception
KW - Oral-somatosensory
KW - Temperature
KW - Texture
KW - Weight
U2 - 10.1016/B978-0-08-100350-3.00004-3
DO - 10.1016/B978-0-08-100350-3.00004-3
M3 - Chapter
AN - SCOPUS:84979902082
SN - 9780081003510
SN - 9780081003503
T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition
SP - 59
EP - 79
BT - Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
A2 - Piqueras-Fiszman, Betina
A2 - Spence, Charles
PB - Elsevier
ER -