Richard Stevenson
- Published in print:
- 2009
- Published Online:
- February 2010
- ISBN:
- 9780199539352
- eISBN:
- 9780191724008
- Item type:
- book
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199539352.001.0001
- Subject:
- Psychology, Cognitive Psychology
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully ...
More
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises 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 favour those we enjoy. Our understanding of the science of flavour 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 flavour. The book is divided into two parts. The first explores what we know about the flavour system; including the role of learning and memory in flavour perception and hedonics; the way in which all the senses that contribute to flavour interact, and our ability to perceive flavour as a whole and as a series of parts. The later chapters examine a range of theoretical issues concerning the flavour 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 flavour for societal problems such as obesity.Less
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises 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 favour those we enjoy. Our understanding of the science of flavour 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 flavour. The book is divided into two parts. The first explores what we know about the flavour system; including the role of learning and memory in flavour perception and hedonics; the way in which all the senses that contribute to flavour interact, and our ability to perceive flavour as a whole and as a series of parts. The later chapters examine a range of theoretical issues concerning the flavour 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 flavour for societal problems such as obesity.
Laurent Lellouch, Rainer Sommer, Benjamin Svetitsky, Anastassios Vladikas, and Leticia F. Cugliandolo (eds)
- Published in print:
- 2011
- Published Online:
- January 2012
- ISBN:
- 9780199691609
- eISBN:
- 9780191731792
- Item type:
- book
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199691609.001.0001
- Subject:
- Physics, Theoretical, Computational, and Statistical Physics
The book is based on the lectures delivered at the XCIII Session of the ´Ecole de Physique des Houches, held in August, 2009. The aim of the event was to familiarize the new generation of Ph.D. ...
More
The book is based on the lectures delivered at the XCIII Session of the ´Ecole de Physique des Houches, held in August, 2009. The aim of the event was to familiarize the new generation of Ph.D. students and postdoctoral Fellows with the principles and methods of modern lattice field theory, which Is set to resolve fundamental, non-perturbative questions about QCD without uncontrolled approximations. The emphasis of the book is on the theoretical developments that have shaped the field in the last two decades and that have turned lattice gauge theory into a robust approach to the determination of low energy hadronic quantities and of fundamental parameters of the Standard Model. By way of introduction, the courses of the school began by covering lattice theory basics (P. Hernández), lattice renormalization and improvement (P. Weisz and A. Vladikas) and the many faces of chirality (D.B. Kaplan). A later course introduced QCD at finite temperature and density (O. Philipsen). A broad view of lattice computation from the basics to recent developments was offered in the corresponding course (M. Lüscher). The students learned the basics of lattice computation in a hands-on tutorial (S. Schaefer)---a first at Les Houches, Extrapolations to physical quark masses and a framework for the parameterization of the low-energy physics by means of effective coupling constants has been covered in the course on chiral perturbation theory (M. Golterman). A course in heavy-quark effective theories (R. Sommer), an essential tool for performing the relevant lattice calculations, covered HQET from its basics to recent advances. A number of shorter courses rounded out the school and broadened its purview. These included recent applications to flavour physics (L. Lellouch) the nucleon--nucleon interation (S. Aoki) and a course on physics beyond the Standard Model (T. Appelquist and E.T. Neil).Less
The book is based on the lectures delivered at the XCIII Session of the ´Ecole de Physique des Houches, held in August, 2009. The aim of the event was to familiarize the new generation of Ph.D. students and postdoctoral Fellows with the principles and methods of modern lattice field theory, which Is set to resolve fundamental, non-perturbative questions about QCD without uncontrolled approximations. The emphasis of the book is on the theoretical developments that have shaped the field in the last two decades and that have turned lattice gauge theory into a robust approach to the determination of low energy hadronic quantities and of fundamental parameters of the Standard Model. By way of introduction, the courses of the school began by covering lattice theory basics (P. Hernández), lattice renormalization and improvement (P. Weisz and A. Vladikas) and the many faces of chirality (D.B. Kaplan). A later course introduced QCD at finite temperature and density (O. Philipsen). A broad view of lattice computation from the basics to recent developments was offered in the corresponding course (M. Lüscher). The students learned the basics of lattice computation in a hands-on tutorial (S. Schaefer)---a first at Les Houches, Extrapolations to physical quark masses and a framework for the parameterization of the low-energy physics by means of effective coupling constants has been covered in the course on chiral perturbation theory (M. Golterman). A course in heavy-quark effective theories (R. Sommer), an essential tool for performing the relevant lattice calculations, covered HQET from its basics to recent advances. A number of shorter courses rounded out the school and broadened its purview. These included recent applications to flavour physics (L. Lellouch) the nucleon--nucleon interation (S. Aoki) and a course on physics beyond the Standard Model (T. Appelquist and E.T. Neil).
M. S. Sozzi
- Published in print:
- 2007
- Published Online:
- January 2008
- ISBN:
- 9780199296668
- eISBN:
- 9780191712074
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199296668.003.0007
- Subject:
- Physics, Theoretical, Computational, and Statistical Physics
This chapter discusses the general phenomenology of flavoured neutral mesons, in the decays of which CP symmetry violation have been observed. Topics covered include flavoured neutral meson mixing, ...
More
This chapter discusses the general phenomenology of flavoured neutral mesons, in the decays of which CP symmetry violation have been observed. Topics covered include flavoured neutral meson mixing, flavoured neutral meson decays, time evolution in flavour eigenstates, asymmetries, and meson pairs. Suggested further reading and exercise problems are provided at the end of the chapter.Less
This chapter discusses the general phenomenology of flavoured neutral mesons, in the decays of which CP symmetry violation have been observed. Topics covered include flavoured neutral meson mixing, flavoured neutral meson decays, time evolution in flavour eigenstates, asymmetries, and meson pairs. Suggested further reading and exercise problems are provided at the end of the chapter.
Richard J. Stevenson
- Published in print:
- 2009
- Published Online:
- February 2010
- ISBN:
- 9780199539352
- eISBN:
- 9780191724008
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199539352.003.0007
- Subject:
- Psychology, Cognitive Psychology
The first part of this chapter examines some of the broader theoretical and practical implications that flow from the study of flavour. The six topics discussed concern: (1) odour-induced tastes and ...
More
The first part of this chapter examines some of the broader theoretical and practical implications that flow from the study of flavour. The six topics discussed concern: (1) odour-induced tastes and their relationship to the neurodevelopmental synaesthesias; (2) the effect of developments in other areas of affective psychology and neuroscience for the study of flavour hedonics; (3) over-nutrition (i.e., obesity), and the contribution of the flavour system to this epidemic; (4) the ageing of Western populations and the role of the flavour system in under nutrition in this group; (5) maximizing flavour expertise and training; and (6) methodological advances that will likely impact upon flavour research. The second part focuses on future directions — namely the outstanding questions that emerge from all of the material discussed in this book. These are organized thematically into five sections: interactions amongst the flavour senses, attention, binding, the orthonasal/retronasal distinction, and hedonics. The chapter concludes with a brief overview of the psychology of flavour and the flavour system.Less
The first part of this chapter examines some of the broader theoretical and practical implications that flow from the study of flavour. The six topics discussed concern: (1) odour-induced tastes and their relationship to the neurodevelopmental synaesthesias; (2) the effect of developments in other areas of affective psychology and neuroscience for the study of flavour hedonics; (3) over-nutrition (i.e., obesity), and the contribution of the flavour system to this epidemic; (4) the ageing of Western populations and the role of the flavour system in under nutrition in this group; (5) maximizing flavour expertise and training; and (6) methodological advances that will likely impact upon flavour research. The second part focuses on future directions — namely the outstanding questions that emerge from all of the material discussed in this book. These are organized thematically into five sections: interactions amongst the flavour senses, attention, binding, the orthonasal/retronasal distinction, and hedonics. The chapter concludes with a brief overview of the psychology of flavour and the flavour system.
Mark A. Johnstone
- Published in print:
- 2012
- Published Online:
- January 2013
- ISBN:
- 9780199666164
- eISBN:
- 9780191751936
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199666164.003.0006
- Subject:
- Philosophy, Ancient Philosophy
The sense of smell occupies a peculiar intermediate position in Aristotle's theory of sense perception: odours, like colours and sounds, are perceived at a distance through an external medium; yet in ...
More
The sense of smell occupies a peculiar intermediate position in Aristotle's theory of sense perception: odours, like colours and sounds, are perceived at a distance through an external medium; yet in their nature they are intimately related to flavours, the proper objects of taste, which for Aristotle is a form of touch. This paper examines Aristotle's claims about odour and smell, especially in De Anima II.9 and De Sensu 5, to see what light they shed on his theory of sense perception more generally. First, it is argued that neither of the two most influential recent ways of understanding Aristotle's theory of perception can adequately account for what he says about the sense of smell. Then the paper offers a new, positive account, resolving various puzzles raised by Aristotle's claims about the nature of odour and its relation to flavour. Finally, it is concluded that Aristotle's discussions of odour and smell suggest a plausible way of understanding the relationship, on his view, between ordinary, material changes in the sense organs and the activation of the capacity to perceive, considered as such.Less
The sense of smell occupies a peculiar intermediate position in Aristotle's theory of sense perception: odours, like colours and sounds, are perceived at a distance through an external medium; yet in their nature they are intimately related to flavours, the proper objects of taste, which for Aristotle is a form of touch. This paper examines Aristotle's claims about odour and smell, especially in De Anima II.9 and De Sensu 5, to see what light they shed on his theory of sense perception more generally. First, it is argued that neither of the two most influential recent ways of understanding Aristotle's theory of perception can adequately account for what he says about the sense of smell. Then the paper offers a new, positive account, resolving various puzzles raised by Aristotle's claims about the nature of odour and its relation to flavour. Finally, it is concluded that Aristotle's discussions of odour and smell suggest a plausible way of understanding the relationship, on his view, between ordinary, material changes in the sense organs and the activation of the capacity to perceive, considered as such.
Thomas J. Smith and David Kriebel
- Published in print:
- 2010
- Published Online:
- January 2011
- ISBN:
- 9780195141566
- eISBN:
- 9780199872145
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195141566.003.0012
- Subject:
- Public Health and Epidemiology, Public Health, Epidemiology
This chapter presents two examples of irreversible proportional disease processes. The first example, the neurobehavioral effects of mercury, is relatively well studied, with a long and tragic ...
More
This chapter presents two examples of irreversible proportional disease processes. The first example, the neurobehavioral effects of mercury, is relatively well studied, with a long and tragic history. The second example is much more recent, and there remain many uncertainties about the causal mechanisms by which a recently identified lung toxin — the artificial butter flavoring in microwave popcorn — leads to severe lung disease.Less
This chapter presents two examples of irreversible proportional disease processes. The first example, the neurobehavioral effects of mercury, is relatively well studied, with a long and tragic history. The second example is much more recent, and there remain many uncertainties about the causal mechanisms by which a recently identified lung toxin — the artificial butter flavoring in microwave popcorn — leads to severe lung disease.
John Terning
- Published in print:
- 2005
- Published Online:
- September 2007
- ISBN:
- 9780198567639
- eISBN:
- 9780191718243
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198567639.003.0010
- Subject:
- Physics, Particle Physics / Astrophysics / Cosmology
This chapter begins with a discussion of the phases of gauge theories. It then discusses the moduli space for F = N, IR fixed points, Seiberg's nontrivial solution to the 't Hooft anomaly matching, ...
More
This chapter begins with a discussion of the phases of gauge theories. It then discusses the moduli space for F = N, IR fixed points, Seiberg's nontrivial solution to the 't Hooft anomaly matching, the three major nontrivial consistency checks of Seiberg's conjectured duality, and checking that the confined descriptions of the theories with F = N and F = N + 1 flavours are consistent with dual descriptions of the theories with more flavours. Exercises are provided at the end of the chapter.Less
This chapter begins with a discussion of the phases of gauge theories. It then discusses the moduli space for F = N, IR fixed points, Seiberg's nontrivial solution to the 't Hooft anomaly matching, the three major nontrivial consistency checks of Seiberg's conjectured duality, and checking that the confined descriptions of the theories with F = N and F = N + 1 flavours are consistent with dual descriptions of the theories with more flavours. Exercises are provided at the end of the chapter.
John Terning
- Published in print:
- 2005
- Published Online:
- September 2007
- ISBN:
- 9780198567639
- eISBN:
- 9780191718243
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198567639.003.0013
- Subject:
- Physics, Particle Physics / Astrophysics / Cosmology
This chapter discusses the Seiberg-Witten theory of ☐ = SUSY gauge theories. Topics covered include the Coulomb phase of ☐ = 1 SO(N), the dyonic dual, elliptic curves, the Seiberg-Witten curve, and ...
More
This chapter discusses the Seiberg-Witten theory of ☐ = SUSY gauge theories. Topics covered include the Coulomb phase of ☐ = 1 SO(N), the dyonic dual, elliptic curves, the Seiberg-Witten curve, and adding flavours to the Seiberg-Witten theory.Less
This chapter discusses the Seiberg-Witten theory of ☐ = SUSY gauge theories. Topics covered include the Coulomb phase of ☐ = 1 SO(N), the dyonic dual, elliptic curves, the Seiberg-Witten curve, and adding flavours to the Seiberg-Witten theory.
Gordon M. Shepherd
- Published in print:
- 2016
- Published Online:
- January 2019
- ISBN:
- 9780231177009
- eISBN:
- 9780231542876
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231177009.003.0020
- Subject:
- Neuroscience, Behavioral Neuroscience
Like everything else involved in the taste of wine, the pleasure that a good wine gives is created by the brain. A half century of research has identified centers in the brain whose stimulation ...
More
Like everything else involved in the taste of wine, the pleasure that a good wine gives is created by the brain. A half century of research has identified centers in the brain whose stimulation creates the feeling of pleasure. These are especially related to the hypothalamus, the cingulate cortex, and the deep regions of the forebrain. Current studies of these areas are distinguishing between the behavior of “liking” something, and “wanting” it. The higher sensory centers we have discussed merge into this pleasure network to constitute the “human brain flavor system”. Research has even gone so far that the pleasantness of the aroma of given molecule can be predicted from its molecular structure. The future will hold many opportunities like this to unite brain science with enology to advance our understanding of wine flavor.Less
Like everything else involved in the taste of wine, the pleasure that a good wine gives is created by the brain. A half century of research has identified centers in the brain whose stimulation creates the feeling of pleasure. These are especially related to the hypothalamus, the cingulate cortex, and the deep regions of the forebrain. Current studies of these areas are distinguishing between the behavior of “liking” something, and “wanting” it. The higher sensory centers we have discussed merge into this pleasure network to constitute the “human brain flavor system”. Research has even gone so far that the pleasantness of the aroma of given molecule can be predicted from its molecular structure. The future will hold many opportunities like this to unite brain science with enology to advance our understanding of wine flavor.
Charles Spence
- Published in print:
- 2012
- Published Online:
- September 2012
- ISBN:
- 9780199586059
- eISBN:
- 9780191741470
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199586059.003.0003
- Subject:
- Psychology, Cognitive Psychology, Developmental Psychology
This chapter reviews the evidence concerning the development and decline of multisensory flavour perception. The emphasis is on the role of visual cues, especially colour. Taken together, the ...
More
This chapter reviews the evidence concerning the development and decline of multisensory flavour perception. The emphasis is on the role of visual cues, especially colour. Taken together, the available research suggests that the influence of visual cues on multisensory flavour perception decline during the course of childhood, and increases once again in old age. The latter developmental change is presumably driven by the decline of gustation and olfaction increasingly seen in people who live past the age of 60–70 years. Limitations with the interpretation of previous studies are highlighted and numerous suggestions for future research made. The tricky question of whether vision’s influence on multisensory flavour perception is best conceptualized in terms of multisensory integration or expectation effects is also discussed.Less
This chapter reviews the evidence concerning the development and decline of multisensory flavour perception. The emphasis is on the role of visual cues, especially colour. Taken together, the available research suggests that the influence of visual cues on multisensory flavour perception decline during the course of childhood, and increases once again in old age. The latter developmental change is presumably driven by the decline of gustation and olfaction increasingly seen in people who live past the age of 60–70 years. Limitations with the interpretation of previous studies are highlighted and numerous suggestions for future research made. The tricky question of whether vision’s influence on multisensory flavour perception is best conceptualized in terms of multisensory integration or expectation effects is also discussed.
M. S. Sozzi
- Published in print:
- 2007
- Published Online:
- January 2008
- ISBN:
- 9780199296668
- eISBN:
- 9780191712074
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199296668.003.0010
- Subject:
- Physics, Theoretical, Computational, and Statistical Physics
This chapter discusses the phenomenology of CP violation in heavy (D and B) flavoured mesons. The situation in the charm sector is briefly reviewed before focusing on the B system, the only system ...
More
This chapter discusses the phenomenology of CP violation in heavy (D and B) flavoured mesons. The situation in the charm sector is briefly reviewed before focusing on the B system, the only system besides that of K in which evidence of CP violation was found, with some added value: as a consequence of their heavier mass, B mesons are generally more sensitive to the mechanism of CP violation embodied in the Standard Model and also exhibit a much larger set of possible decays, some of them being more easily tractable from a theoretical point of view. While no qualitatively new features of CP violation were found in the B system, large effects were observed in many decay modes, some of them allowing significant quantitative test of the SM picture. Suggested further reading and exercise problems are provided at the end of the chapter.Less
This chapter discusses the phenomenology of CP violation in heavy (D and B) flavoured mesons. The situation in the charm sector is briefly reviewed before focusing on the B system, the only system besides that of K in which evidence of CP violation was found, with some added value: as a consequence of their heavier mass, B mesons are generally more sensitive to the mechanism of CP violation embodied in the Standard Model and also exhibit a much larger set of possible decays, some of them being more easily tractable from a theoretical point of view. While no qualitatively new features of CP violation were found in the B system, large effects were observed in many decay modes, some of them allowing significant quantitative test of the SM picture. Suggested further reading and exercise problems are provided at the end of the chapter.
Gordon M. Shepherd
- Published in print:
- 2013
- Published Online:
- November 2015
- ISBN:
- 9780231159111
- eISBN:
- 9780231530316
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231159111.003.0004
- Subject:
- Neuroscience, Sensory and Motor Systems
This chapter discusses how the mouth fools the brain into thinking it is producing all the flavor. The ability to identify types of flavor, such as lemon or strawberry, is attributable to retronasal ...
More
This chapter discusses how the mouth fools the brain into thinking it is producing all the flavor. The ability to identify types of flavor, such as lemon or strawberry, is attributable to retronasal smell, which works in conjunction with the senses of taste and touch. But because of the fusion between smell, taste, and touch, not only is smell not recognized as a part of flavor, the flavor is not even recognized as coming from the nose. Rather, it is perceived as coming solely from the mouth. Why should this be? Where else do we have a sense that is divided into two and one of them is hidden among other senses? Scientists are only beginning to realize that this is an interesting problem for psychology, for neuroscience in general—and for determining the food we buy and consume.Less
This chapter discusses how the mouth fools the brain into thinking it is producing all the flavor. The ability to identify types of flavor, such as lemon or strawberry, is attributable to retronasal smell, which works in conjunction with the senses of taste and touch. But because of the fusion between smell, taste, and touch, not only is smell not recognized as a part of flavor, the flavor is not even recognized as coming from the nose. Rather, it is perceived as coming solely from the mouth. Why should this be? Where else do we have a sense that is divided into two and one of them is hidden among other senses? Scientists are only beginning to realize that this is an interesting problem for psychology, for neuroscience in general—and for determining the food we buy and consume.
Gordon M. Shepherd
- Published in print:
- 2013
- Published Online:
- November 2015
- ISBN:
- 9780231159111
- eISBN:
- 9780231530316
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231159111.003.0017
- Subject:
- Neuroscience, Sensory and Motor Systems
This chapter discusses the influence of hearing on flavor. The auditory system is designed to receive sound signals from the environment. However, from the point of view of flavor, the system is ...
More
This chapter discusses the influence of hearing on flavor. The auditory system is designed to receive sound signals from the environment. However, from the point of view of flavor, the system is relevant for the sounds it picks up as we consume our food and drinks. In our everyday lives, we don't usually think of the sound of food as a part of its flavor, but in fact it is. The “snap, crackle, and pop” of a breakfast cereal can be as important a selling point as its taste. Liquids have their sounds as they are swished in the mouth or swallowed. And it is not just the sound of the food itself. The sound of our jaw working our mandibular joint is also part of our eating experience. And if it's not there, we notice it.Less
This chapter discusses the influence of hearing on flavor. The auditory system is designed to receive sound signals from the environment. However, from the point of view of flavor, the system is relevant for the sounds it picks up as we consume our food and drinks. In our everyday lives, we don't usually think of the sound of food as a part of its flavor, but in fact it is. The “snap, crackle, and pop” of a breakfast cereal can be as important a selling point as its taste. Liquids have their sounds as they are swished in the mouth or swallowed. And it is not just the sound of the food itself. The sound of our jaw working our mandibular joint is also part of our eating experience. And if it's not there, we notice it.
Richard J. Stevenson
- Published in print:
- 2009
- Published Online:
- February 2010
- ISBN:
- 9780199539352
- eISBN:
- 9780191724008
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199539352.003.0001
- Subject:
- Psychology, Cognitive Psychology
This introductory chapter begins with a brief discussion of flavour and its function in omnivores. It then presents an overview of the subsequent chapters. This is followed by a discussion of food ...
More
This introductory chapter begins with a brief discussion of flavour and its function in omnivores. It then presents an overview of the subsequent chapters. This is followed by a discussion of food and drink; oral anatomy, mastication, and swallowing; interoceptive flavour senses — olfaction, gustation, and somatosensation.Less
This introductory chapter begins with a brief discussion of flavour and its function in omnivores. It then presents an overview of the subsequent chapters. This is followed by a discussion of food and drink; oral anatomy, mastication, and swallowing; interoceptive flavour senses — olfaction, gustation, and somatosensation.
Richard J. Stevenson
- Published in print:
- 2009
- Published Online:
- February 2010
- ISBN:
- 9780199539352
- eISBN:
- 9780191724008
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199539352.003.0004
- Subject:
- Psychology, Cognitive Psychology
Many claim that flavour can be perceived as a unitary experience and as a series of parts. This chapter explores this claim by addressing three specific questions: (1) Is flavour a unitary ...
More
Many claim that flavour can be perceived as a unitary experience and as a series of parts. This chapter explores this claim by addressing three specific questions: (1) Is flavour a unitary experience? (2) Can it be broken down into component parts? (3) If it can (or cannot) be, how does the mind/brain achieve this? The chapter starts by examining the question of the unitariness of flavour. This is followed by an analysis of whether the different component modalities and their interactions can be broken down into parts. In each case, the focus is on the capacity of participants to identify parts, the limits of the perceptual system and of endogenous attention, and whether learning (experience) can improve performance. For more complex and realistic flavour stimuli — wines, beers, and foods — the literature on perceptual expertise and training is reviewed, again addressing the same set of questions.Less
Many claim that flavour can be perceived as a unitary experience and as a series of parts. This chapter explores this claim by addressing three specific questions: (1) Is flavour a unitary experience? (2) Can it be broken down into component parts? (3) If it can (or cannot) be, how does the mind/brain achieve this? The chapter starts by examining the question of the unitariness of flavour. This is followed by an analysis of whether the different component modalities and their interactions can be broken down into parts. In each case, the focus is on the capacity of participants to identify parts, the limits of the perceptual system and of endogenous attention, and whether learning (experience) can improve performance. For more complex and realistic flavour stimuli — wines, beers, and foods — the literature on perceptual expertise and training is reviewed, again addressing the same set of questions.
Richard J. Stevenson
- Published in print:
- 2009
- Published Online:
- February 2010
- ISBN:
- 9780199539352
- eISBN:
- 9780191724008
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199539352.003.0005
- Subject:
- Psychology, Cognitive Psychology
This chapter argues that flavour hedonics contribute to three discrete functions: (1) acceptance or rejection of food prior to ingestion; (2) acceptance or rejection of food once it is initially ...
More
This chapter argues that flavour hedonics contribute to three discrete functions: (1) acceptance or rejection of food prior to ingestion; (2) acceptance or rejection of food once it is initially placed in the mouth; and (3) regulation (partially at least) of the quantity and type of food ingested during a meal and following a meal. Two points are pertinent for discussion. The first concerns the extent to which hedonic states that are arguably involved in these three functions are consciously used in food choice (i.e., functions one and two) and in appetite regulation (i.e., function three). The position adopted here is that conscious decision making, involving affect, is important, but this comes with a significant caveat, in that many unconscious influences — psychological and biological — impact here as well.Less
This chapter argues that flavour hedonics contribute to three discrete functions: (1) acceptance or rejection of food prior to ingestion; (2) acceptance or rejection of food once it is initially placed in the mouth; and (3) regulation (partially at least) of the quantity and type of food ingested during a meal and following a meal. Two points are pertinent for discussion. The first concerns the extent to which hedonic states that are arguably involved in these three functions are consciously used in food choice (i.e., functions one and two) and in appetite regulation (i.e., function three). The position adopted here is that conscious decision making, involving affect, is important, but this comes with a significant caveat, in that many unconscious influences — psychological and biological — impact here as well.
Richard J. Stevenson
- Published in print:
- 2009
- Published Online:
- February 2010
- ISBN:
- 9780199539352
- eISBN:
- 9780191724008
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199539352.003.0006
- Subject:
- Psychology, Cognitive Psychology
This chapter has two aims. The first is to present an integrative functional model of the flavour system derived from the preceding empirical chapters. The second aim is to examine three theoretical ...
More
This chapter has two aims. The first is to present an integrative functional model of the flavour system derived from the preceding empirical chapters. The second aim is to examine three theoretical issues that arise from this functional model. The first concerns flavour as a perceptual system. The second theoretical issue concerns the claim made in this book (and to varying extents elsewhere) that flavour is a preservative emergent property. A third issue is whether a food's flavour can be considered as a form of multimodal object.Less
This chapter has two aims. The first is to present an integrative functional model of the flavour system derived from the preceding empirical chapters. The second aim is to examine three theoretical issues that arise from this functional model. The first concerns flavour as a perceptual system. The second theoretical issue concerns the claim made in this book (and to varying extents elsewhere) that flavour is a preservative emergent property. A third issue is whether a food's flavour can be considered as a form of multimodal object.
Massimo Montanari
- Published in print:
- 2015
- Published Online:
- November 2015
- ISBN:
- 9780231157339
- eISBN:
- 9780231527880
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231157339.001.0001
- Subject:
- Sociology, Culture
This book looks at the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. The book provides stimulating food for thought for those curious about one of ...
More
This book looks at the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. The book provides stimulating food for thought for those curious about one of life's most fundamental pleasures. Focusing on the selection, preparation, and mythology of food, the book traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. It shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being. From the invention of basic bread making to chocolate's reputation for decadence, the text positions food culture as a lens through which we can plot changes in historical values and social and economic trends.Less
This book looks at the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. The book provides stimulating food for thought for those curious about one of life's most fundamental pleasures. Focusing on the selection, preparation, and mythology of food, the book traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. It shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being. From the invention of basic bread making to chocolate's reputation for decadence, the text positions food culture as a lens through which we can plot changes in historical values and social and economic trends.
C. M. Woolgar
- Published in print:
- 2016
- Published Online:
- September 2016
- ISBN:
- 9780300181913
- eISBN:
- 9780300182361
- Item type:
- book
- Publisher:
- Yale University Press
- DOI:
- 10.12987/yale/9780300181913.001.0001
- Subject:
- History, British and Irish Medieval History
This book shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, the book charts how ...
More
This book shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, the book charts how emerging technologies as well as an influx of new flavours and trends from abroad had an impact on eating habits across the social spectrum. The book begins with a background of the concept of food in medieval England, and moves through discussions on food in the countryside, the importance of drinks and drinking to late medieval society, the importance of bread, the role of sauces and spices, gardens, food and drink at civic occasions, food of monks and nuns, cooks and kitchens, and hunger and famine. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, the book illuminates desire, necessity, daily rituals, and pleasure across four centuries.Less
This book shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, the book charts how emerging technologies as well as an influx of new flavours and trends from abroad had an impact on eating habits across the social spectrum. The book begins with a background of the concept of food in medieval England, and moves through discussions on food in the countryside, the importance of drinks and drinking to late medieval society, the importance of bread, the role of sauces and spices, gardens, food and drink at civic occasions, food of monks and nuns, cooks and kitchens, and hunger and famine. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, the book illuminates desire, necessity, daily rituals, and pleasure across four centuries.
Sacha Davidson, Paolo Gambino, Mikko Laine, Matthias Neubert, and Christophe Salomon (eds)
- Published in print:
- 2020
- Published Online:
- August 2020
- ISBN:
- 9780198855743
- eISBN:
- 9780191889370
- Item type:
- book
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/oso/9780198855743.001.0001
- Subject:
- Physics, Particle Physics / Astrophysics / Cosmology
Effective field theory (EFT) is a general method for describing quantum systems with multiple-length scales in a tractable fashion. It allows us to perform precise calculations in established models ...
More
Effective field theory (EFT) is a general method for describing quantum systems with multiple-length scales in a tractable fashion. It allows us to perform precise calculations in established models (such as the standard models of particle physics and cosmology), as well as to concisely parametrize possible effects from physics beyond the standard models. EFTs have become key tools in the theoretical analysis of particle physics experiments and cosmological observations, despite being absent from many textbooks. This volume aims to provide a comprehensive introduction to many of the EFTs in use today, and covers topics that include large-scale structure, WIMPs, dark matter, heavy quark effective theory, flavour physics, soft-collinear effective theory, and more.Less
Effective field theory (EFT) is a general method for describing quantum systems with multiple-length scales in a tractable fashion. It allows us to perform precise calculations in established models (such as the standard models of particle physics and cosmology), as well as to concisely parametrize possible effects from physics beyond the standard models. EFTs have become key tools in the theoretical analysis of particle physics experiments and cosmological observations, despite being absent from many textbooks. This volume aims to provide a comprehensive introduction to many of the EFTs in use today, and covers topics that include large-scale structure, WIMPs, dark matter, heavy quark effective theory, flavour physics, soft-collinear effective theory, and more.
