| 书目名称 | Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour | | 编辑 | Lorenzo D. Stafford | | 视频video | | | 概述 | 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 chan | | 图书封面 |  | | 描述 | 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.. | | 出版日期 | Book 2024 | | 关键词 | eating behaviour; sensory perception; health psychology; nutrition; olfactory disorder; food preferences; | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-41375-9 | | isbn_ebook | 978-3-031-41375-9 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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发表于 2025-3-21 19:08:58
