THE FUTURE OF GASTRONOMY - Volume 02: The Science of Taste — Part 01: Understanding Human Taste - Brossura

IVAN PROFESSIONAL, MAHDI DIHDASHTI

Brossura

ISBN 13: 9798160090917

Casa editrice: Independently published, 2026

Riassunto

What does it really mean to taste?

The Science of Taste — Part 01: Understanding Human Taste explores the complex human experience of food through biology, sensory perception, neuroscience, psychology, memory, emotion, and culture.

Moving beyond the traditional understanding of taste as a simple response of the tongue, this book examines flavor as a multisensory experience created through the interaction of taste, aroma, texture, temperature, expectation, cognition, and personal experience.

The book investigates the biological foundations of taste and smell, the architecture of flavor, multisensory perception, and the remarkable ways in which the human brain transforms sensory information into preference, memory, emotion, and meaning.

Connecting gastronomy with sensory science, neuroscience, psychology, and food science, Understanding Human Taste presents taste as both a measurable biological phenomenon and a deeply personal human experience.

Written for chefs, culinary professionals, gastronomy researchers, food scientists, educators, students, and anyone interested in understanding why humans experience food the way they do, this volume establishes the scientific and conceptual foundation for the second part of The Science of Taste—Designing Human Experience.

Dettagli dell'edizione

• Editore: Independently published
• Data di pubblicazione: 2026
• Lingua: Inglese
• ISBN 13: 9798160090917
• Rilegatura: Paperback
• Numero di pagine: 580
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile