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Japanese and American Infants' Responses to Arm Restraint

Linda A. Camras, Harriet Oster, Joseph J. Campos, Kazuo Miyake, and Donna Bradshaw

in What the Face Reveals: Basic and Applied Studies of Spontaneous Expression Using the Facial Action Coding System (FACS)

Published in print:
2005
Published Online:
March 2012
ISBN:
9780195179644
eISBN:
9780199847044
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195179644.003.0014
Subject:
Psychology, Cognitive Psychology

This chapter reports the first step in a broad cross-cultural investigation designed to study the infant facial expression. It specifically presents an initial comparison of Japanese and American ... More


In Love and War

Marilyn Ann Moss

in Raoul Walsh: The True Adventures of Hollywood's Legendary Director

Published in print:
2011
Published Online:
September 2011
ISBN:
9780813133935
eISBN:
9780813135595
Item type:
chapter
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9780813133935.003.0011
Subject:
Film, Television and Radio, Film

Raoul Walsh was living fully the scenario he'd concocted long ago: he'd hardly finish one picture, and the next morning the studio would throw a new script on his front lawn. In early September 1942, ... More


Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen and Klavs Styrbæk

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.001.0001
Subject:
Sociology, Science, Technology and Environment

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the ... More


Taste

Hervé This

in Note-by-Note Cooking: The Future of Food

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231164863
eISBN:
9780231538237
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231164863.003.0003
Subject:
Sociology, Science, Technology and Environment

This chapter argues that the familiar map of taste-receptor areas on the tongue given in various educational books is false, and explains errors concerning the theory of four tastes: salty, sweet, ... More


What exactly is taste, and why is it important?

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0001
Subject:
Sociology, Science, Technology and Environment

This chapter explains what exactly is meant by taste and why it is important. For many centuries, it was customary in the Western world to accept the ancient Greek view, originating with Aristotle, ... More


The first four: Sour, sweet, salty, and bitter

Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen

in Umami: Unlocking the Secrets of the Fifth Taste

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.003.0002
Subject:
Sociology, Science, Technology and Environment

This chapter describes the first four basic tastes: sour, sweet, salty, and bitter. The perception of taste has its physiological origin in the taste receptor cells found in the taste buds, which are ... More


The Taste of Knowledge

Massimo Montanari

in Medieval Tastes: Food, Cooking, and the Table

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231167864
eISBN:
9780231539081
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231167864.003.0018
Subject:
History, European Medieval History

This chapter concludes that it is the brain that recognizes flavors, and judges them “good” or “bad.” In the nineteenth century, four fundamental flavors were codified—sweet, bitter, salty, and ... More


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