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Adventures in Eating [[electronic resource] ] : Anthropological Experiences in Dining from Around the World
| Adventures in Eating [[electronic resource] ] : Anthropological Experiences in Dining from Around the World |
| Autore | Haines Helen R |
| Pubbl/distr/stampa | Boulder, : University Press of Colorado, 2010 |
| Descrizione fisica | 1 online resource (273 p.) |
| Disciplina | 394.1/209 |
| Altri autori (Persone) | SammellsClare A |
| Soggetto topico |
Dinners and dining
Electronic books. -- local Food habits Food preferences Manners & Customs Anthropology Social Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-60732-015-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover Page; Title Page; Copyright Page; Dedication; Contents; Figures; Contributors; Wold Map; CHAPTER ONE The Importance of Food and Feasting around the World; Methodologies, or What Food Can Tell Us; Setting the Table; Notes; References; SECTION I The Main Course; CHAPTER TWO Boiled Eggs with Chicks Inside, or What Commensality Means; Appetizer; First Course: The Meanings of Commensality; Second Course: Reflux and Reflexivity; Third Course: Gustatory Distinctions and Ambivalence; Fourth Course: Bland Yet Filling Food Connections; DESSERT; References; CHAPTER THREE A Rat by Any Other Name
Biology and History of Agouti PACAMy First Experience with Gibnut; It's All About Dinner; The End of My Ignorance; Notes; References; CHAPTER FOUR The Delicacy of Raising and Eating Guinea Pig; Introduction: The Cuy; First Encounters: Acceptance and Tolerance; Post-Initiation: Raising the General State of the Cuy; Conclusion: Hopes and Dreams of Cavia Porcellus; Note; References; CHAPTER FIVE Termites Tell the Tale; Adventures with Termites; Termites are Good to Think; Research Site and Methods; Globalization of an Indigenous Food System; From Abundance to Scarcity Globalization and Enjala (Hunger)Globalization and Social Change; Epilogue: Becoming Musamia, or We Are What We Eat; Notes; References; SECTION II Side Dishes and Accompaniments; CHAPTER SIX Ode to a Chuño; How to Plant a ChuÑo; Making ChuÑo; The Beginning of a Love Affair with a Not-Exactly Potato; ChuÑo-Less Tourists; Good to Eat; Good to Think; Good to Relate; Touristic Cuisines; Notes; References; CHAPTER SEVEN Durian; Durian Facts; Views on Durian; Trying Durian; Conclusion; References; CHAPTER EIGHT MSG and Sugar; Fieldwork Research in an Urban Jungle Emergence of Dominican Food SystemsDominican Food Practices in New York City; MSG And Sugar; Surviving the Field: To Confess or Not to Confess; Eating in the Field and the Predicaments of Native Ethnography; References; SECTION III Table Manners and Other Rules to Eat By; CHAPTER NINE Eating Incorrectly in Japan; The Incident; Relativism in Anthropology and in Life; Why do the Japanese Still Eat Whale?; Food and Identity; Recent Developments; Conclusion; Notes; References; CHAPTER TEN No Heads, No Feet, No Monkeys, No Dogs; Reference; CHAPTER ELEVEN Buona Forchetta; Note; References CHAPTER TWELVE "No Thanks, I Don't Eat Meat"Argentina and Beef; TucumÁn and Methods; Beef Eating; The First Asado; Doing the Research as a Vegetarian; Further Understanding the Beef; Conclusion; Note; References; CHAPTER THIRTEEN Eating with the Blackfeet; Background and History; Blackfeet Foodways Today; The Bidirectional Gaze; Note; References; SECTION IV Beverages; CHAPTER FOURTEEN Drinking Ethiopia; Ethiopia: The Land and the Food Resources; A Comment on the Culturally Symbolic Significance of Food And Drink; Injera: The Mainstay thin Pancake-Like Sourdough Bread Berbere: The Mainstay Sauce in Ethiopian Cuisine |
| Record Nr. | UNINA-9910458586903321 |
Haines Helen R
|
||
| Boulder, : University Press of Colorado, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells
| Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells |
| Pubbl/distr/stampa | Boulder : , : University Press of Colorado, , 2010 |
| Descrizione fisica | 1 online resource (xiv, 292 pages) : illustrations |
| Disciplina | 394.1/209 |
| Altri autori (Persone) |
HainesHelen R
SammellsClare A. <1973-> |
| Soggetto topico |
Electronic books. -- local
Food habits Food preferences Dinners and dining |
| ISBN | 1-60732-015-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover Page; Title Page; Copyright Page; Dedication; Contents; Figures; Contributors; Wold Map; CHAPTER ONE The Importance of Food and Feasting around the World; Methodologies, or What Food Can Tell Us; Setting the Table; Notes; References; SECTION I The Main Course; CHAPTER TWO Boiled Eggs with Chicks Inside, or What Commensality Means; Appetizer; First Course: The Meanings of Commensality; Second Course: Reflux and Reflexivity; Third Course: Gustatory Distinctions and Ambivalence; Fourth Course: Bland Yet Filling Food Connections; DESSERT; References; CHAPTER THREE A Rat by Any Other Name
Biology and History of Agouti PACA; My First Experience with Gibnut; It's All About Dinner; The End of My Ignorance; Notes; References; CHAPTER FOUR The Delicacy of Raising and Eating Guinea Pig; Introduction: The Cuy; First Encounters: Acceptance and Tolerance; Post-Initiation: Raising the General State of the Cuy; Conclusion: Hopes and Dreams of Cavia Porcellus; Note; References; CHAPTER FIVE Termites Tell the Tale; Adventures with Termites; Termites are Good to Think; Research Site and Methods; Globalization of an Indigenous Food System; From Abundance to Scarcity Globalization and Enjala (Hunger); Globalization and Social Change; Epilogue: Becoming Musamia, or We Are What We Eat; Notes; References; SECTION II Side Dishes and Accompaniments; CHAPTER SIX Ode to a Chuño; How to Plant a ChuÑo; Making ChuÑo; The Beginning of a Love Affair with a Not-Exactly Potato; ChuÑo-Less Tourists; Good to Eat; Good to Think; Good to Relate; Touristic Cuisines; Notes; References; CHAPTER SEVEN Durian; Durian Facts; Views on Durian; Trying Durian; Conclusion; References; CHAPTER EIGHT MSG and Sugar; Fieldwork Research in an Urban Jungle Emergence of Dominican Food Systems; Dominican Food Practices in New York City; MSG And Sugar; Surviving the Field: To Confess or Not to Confess; Eating in the Field and the Predicaments of Native Ethnography; References; SECTION III Table Manners and Other Rules to Eat By; CHAPTER NINE Eating Incorrectly in Japan; The Incident; Relativism in Anthropology and in Life; Why do the Japanese Still Eat Whale?; Food and Identity; Recent Developments; Conclusion; Notes; References; CHAPTER TEN No Heads, No Feet, No Monkeys, No Dogs; Reference; CHAPTER ELEVEN Buona Forchetta; Note; References CHAPTER TWELVE "No Thanks, I Don't Eat Meat"; Argentina and Beef; TucumÁn and Methods; Beef Eating; The First Asado; Doing the Research as a Vegetarian; Further Understanding the Beef; Conclusion; Note; References; CHAPTER THIRTEEN Eating with the Blackfeet; Background and History; Blackfeet Foodways Today; The Bidirectional Gaze; Note; References; SECTION IV Beverages; CHAPTER FOURTEEN Drinking Ethiopia; Ethiopia: The Land and the Food Resources; A Comment on the Culturally Symbolic Significance of Food And Drink; Injera: The Mainstay thin Pancake-Like Sourdough Bread; Berbere: The Mainstay Sauce in Ethiopian Cuisine |
| Record Nr. | UNINA-9910791572203321 |
| Boulder : , : University Press of Colorado, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells
| Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boulder : , : University Press of Colorado, , 2010 |
| Descrizione fisica | 1 online resource (xiv, 292 pages) : illustrations |
| Disciplina | 394.1/209 |
| Altri autori (Persone) |
HainesHelen R
SammellsClare A. <1973-> |
| Soggetto topico |
Electronic books. -- local
Food habits Food preferences Dinners and dining |
| ISBN |
9781607320159
1607320150 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover Page; Title Page; Copyright Page; Dedication; Contents; Figures; Contributors; Wold Map; CHAPTER ONE The Importance of Food and Feasting around the World; Methodologies, or What Food Can Tell Us; Setting the Table; Notes; References; SECTION I The Main Course; CHAPTER TWO Boiled Eggs with Chicks Inside, or What Commensality Means; Appetizer; First Course: The Meanings of Commensality; Second Course: Reflux and Reflexivity; Third Course: Gustatory Distinctions and Ambivalence; Fourth Course: Bland Yet Filling Food Connections; DESSERT; References; CHAPTER THREE A Rat by Any Other Name
Biology and History of Agouti PACA; My First Experience with Gibnut; It's All About Dinner; The End of My Ignorance; Notes; References; CHAPTER FOUR The Delicacy of Raising and Eating Guinea Pig; Introduction: The Cuy; First Encounters: Acceptance and Tolerance; Post-Initiation: Raising the General State of the Cuy; Conclusion: Hopes and Dreams of Cavia Porcellus; Note; References; CHAPTER FIVE Termites Tell the Tale; Adventures with Termites; Termites are Good to Think; Research Site and Methods; Globalization of an Indigenous Food System; From Abundance to Scarcity Globalization and Enjala (Hunger); Globalization and Social Change; Epilogue: Becoming Musamia, or We Are What We Eat; Notes; References; SECTION II Side Dishes and Accompaniments; CHAPTER SIX Ode to a Chuño; How to Plant a ChuÑo; Making ChuÑo; The Beginning of a Love Affair with a Not-Exactly Potato; ChuÑo-Less Tourists; Good to Eat; Good to Think; Good to Relate; Touristic Cuisines; Notes; References; CHAPTER SEVEN Durian; Durian Facts; Views on Durian; Trying Durian; Conclusion; References; CHAPTER EIGHT MSG and Sugar; Fieldwork Research in an Urban Jungle Emergence of Dominican Food Systems; Dominican Food Practices in New York City; MSG And Sugar; Surviving the Field: To Confess or Not to Confess; Eating in the Field and the Predicaments of Native Ethnography; References; SECTION III Table Manners and Other Rules to Eat By; CHAPTER NINE Eating Incorrectly in Japan; The Incident; Relativism in Anthropology and in Life; Why do the Japanese Still Eat Whale?; Food and Identity; Recent Developments; Conclusion; Notes; References; CHAPTER TEN No Heads, No Feet, No Monkeys, No Dogs; Reference; CHAPTER ELEVEN Buona Forchetta; Note; References CHAPTER TWELVE "No Thanks, I Don't Eat Meat"; Argentina and Beef; TucumÁn and Methods; Beef Eating; The First Asado; Doing the Research as a Vegetarian; Further Understanding the Beef; Conclusion; Note; References; CHAPTER THIRTEEN Eating with the Blackfeet; Background and History; Blackfeet Foodways Today; The Bidirectional Gaze; Note; References; SECTION IV Beverages; CHAPTER FOURTEEN Drinking Ethiopia; Ethiopia: The Land and the Food Resources; A Comment on the Culturally Symbolic Significance of Food And Drink; Injera: The Mainstay thin Pancake-Like Sourdough Bread; Berbere: The Mainstay Sauce in Ethiopian Cuisine |
| Record Nr. | UNINA-9911098096903321 |
| Boulder : , : University Press of Colorado, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells
| Adventures in eating : anthropological experiences in dining from around the world / / edited by Helen R. Haines and Clare A. Sammells |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boulder : , : University Press of Colorado, , 2010 |
| Descrizione fisica | 1 online resource (xiv, 292 pages) : illustrations |
| Disciplina | 394.1/209 |
| Altri autori (Persone) |
HainesHelen R
SammellsClare A. <1973-> |
| Soggetto topico |
Electronic books. -- local
Food habits Food preferences Dinners and dining |
| ISBN |
9781607320159
1607320150 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover Page; Title Page; Copyright Page; Dedication; Contents; Figures; Contributors; Wold Map; CHAPTER ONE The Importance of Food and Feasting around the World; Methodologies, or What Food Can Tell Us; Setting the Table; Notes; References; SECTION I The Main Course; CHAPTER TWO Boiled Eggs with Chicks Inside, or What Commensality Means; Appetizer; First Course: The Meanings of Commensality; Second Course: Reflux and Reflexivity; Third Course: Gustatory Distinctions and Ambivalence; Fourth Course: Bland Yet Filling Food Connections; DESSERT; References; CHAPTER THREE A Rat by Any Other Name
Biology and History of Agouti PACA; My First Experience with Gibnut; It's All About Dinner; The End of My Ignorance; Notes; References; CHAPTER FOUR The Delicacy of Raising and Eating Guinea Pig; Introduction: The Cuy; First Encounters: Acceptance and Tolerance; Post-Initiation: Raising the General State of the Cuy; Conclusion: Hopes and Dreams of Cavia Porcellus; Note; References; CHAPTER FIVE Termites Tell the Tale; Adventures with Termites; Termites are Good to Think; Research Site and Methods; Globalization of an Indigenous Food System; From Abundance to Scarcity Globalization and Enjala (Hunger); Globalization and Social Change; Epilogue: Becoming Musamia, or We Are What We Eat; Notes; References; SECTION II Side Dishes and Accompaniments; CHAPTER SIX Ode to a Chuño; How to Plant a ChuÑo; Making ChuÑo; The Beginning of a Love Affair with a Not-Exactly Potato; ChuÑo-Less Tourists; Good to Eat; Good to Think; Good to Relate; Touristic Cuisines; Notes; References; CHAPTER SEVEN Durian; Durian Facts; Views on Durian; Trying Durian; Conclusion; References; CHAPTER EIGHT MSG and Sugar; Fieldwork Research in an Urban Jungle Emergence of Dominican Food Systems; Dominican Food Practices in New York City; MSG And Sugar; Surviving the Field: To Confess or Not to Confess; Eating in the Field and the Predicaments of Native Ethnography; References; SECTION III Table Manners and Other Rules to Eat By; CHAPTER NINE Eating Incorrectly in Japan; The Incident; Relativism in Anthropology and in Life; Why do the Japanese Still Eat Whale?; Food and Identity; Recent Developments; Conclusion; Notes; References; CHAPTER TEN No Heads, No Feet, No Monkeys, No Dogs; Reference; CHAPTER ELEVEN Buona Forchetta; Note; References CHAPTER TWELVE "No Thanks, I Don't Eat Meat"; Argentina and Beef; TucumÁn and Methods; Beef Eating; The First Asado; Doing the Research as a Vegetarian; Further Understanding the Beef; Conclusion; Note; References; CHAPTER THIRTEEN Eating with the Blackfeet; Background and History; Blackfeet Foodways Today; The Bidirectional Gaze; Note; References; SECTION IV Beverages; CHAPTER FOURTEEN Drinking Ethiopia; Ethiopia: The Land and the Food Resources; A Comment on the Culturally Symbolic Significance of Food And Drink; Injera: The Mainstay thin Pancake-Like Sourdough Bread; Berbere: The Mainstay Sauce in Ethiopian Cuisine |
| Record Nr. | UNINA-9911136105703321 |
| Boulder : , : University Press of Colorado, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Be choosy in the dining hall : 10 tips for healthy eating in the dining hall
| Be choosy in the dining hall : 10 tips for healthy eating in the dining hall |
| Pubbl/distr/stampa | [Alexandria, Va.?] : , : United States Department of Agriculture, Center for Nutrition Policy and Promotion, , 2013 |
| Descrizione fisica | 1 online resource (1 page) : color illustrations |
| Collana | 10 tips nutrition education series |
| Soggetto topico |
College students - Nutrition
Cafeterias - Health aspects Food preferences |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Be choosy in the dining hall |
| Record Nr. | UNINA-9910702614003321 |
| [Alexandria, Va.?] : , : United States Department of Agriculture, Center for Nutrition Policy and Promotion, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consumption challenged : food in medialised everyday lives / / by Bente Halkier
| Consumption challenged : food in medialised everyday lives / / by Bente Halkier |
| Autore | Halkier Bente |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Taylor and Francis, 2016 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 394.1/209489 |
| Soggetto topico |
Food preferences
Food consumption - Social aspects Consumer education - Social aspects Food habits - Social aspects Food - Social aspects - Denmark |
| ISBN |
1-315-57375-X
1-317-16108-4 1-317-16107-6 1-282-65773-9 9786612657733 1-4094-1022-6 9781315573755 |
| Classificazione | 44.21 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Tables; Preface; 1 A Field of Challenged Consumption; 2 Analysing Challenged Consumption from a Practice Theoretical Perspective; 3 Dealing with Environmental Challenges; 4 Dealing with Food Risk Challenges; 5 Dealing with Challenges of Cooking from Scratch; 6 Dealing with Nutritional Challenges; 7 Concluding Consumption Challenged; References; Index |
| Record Nr. | UNINA-9911137518003321 |
| Halkier Bente | ||
| Taylor and Francis, 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consumption challenged [[electronic resource] ] : food in medialised everyday lives / / by Bente Halkier
| Consumption challenged [[electronic resource] ] : food in medialised everyday lives / / by Bente Halkier |
| Autore | Halkier Bente |
| Pubbl/distr/stampa | Burlington, VT, : Ashgate, 2010 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 394.1/209489 |
| Soggetto topico |
Food preferences
Food consumption - Social aspects Consumer education - Social aspects Food habits - Social aspects Food - Social aspects - Denmark |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-317-16108-4
1-317-16107-6 1-282-65773-9 9786612657733 1-4094-1022-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Tables; Preface; 1 A Field of Challenged Consumption; 2 Analysing Challenged Consumption from a Practice Theoretical Perspective; 3 Dealing with Environmental Challenges; 4 Dealing with Food Risk Challenges; 5 Dealing with Challenges of Cooking from Scratch; 6 Dealing with Nutritional Challenges; 7 Concluding Consumption Challenged; References; Index |
| Record Nr. | UNINA-9910458562403321 |
|
Halkier Bente
|
||
| Burlington, VT, : Ashgate, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consumption challenged [[electronic resource] ] : food in medialised everyday lives / / by Bente Halkier
| Consumption challenged [[electronic resource] ] : food in medialised everyday lives / / by Bente Halkier |
| Autore | Halkier Bente |
| Pubbl/distr/stampa | Burlington, VT, : Ashgate, 2010 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 394.1/209489 |
| Soggetto topico |
Food preferences
Food consumption - Social aspects Consumer education - Social aspects Food habits - Social aspects Food - Social aspects - Denmark |
| ISBN |
1-315-57375-X
1-317-16108-4 1-317-16107-6 1-282-65773-9 9786612657733 1-4094-1022-6 |
| Classificazione | 44.21 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Tables; Preface; 1 A Field of Challenged Consumption; 2 Analysing Challenged Consumption from a Practice Theoretical Perspective; 3 Dealing with Environmental Challenges; 4 Dealing with Food Risk Challenges; 5 Dealing with Challenges of Cooking from Scratch; 6 Dealing with Nutritional Challenges; 7 Concluding Consumption Challenged; References; Index |
| Record Nr. | UNINA-9910784943003321 |
|
Halkier Bente
|
||
| Burlington, VT, : Ashgate, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Consumption challenged : food in medialised everyday lives / / by Bente Halkier
| Consumption challenged : food in medialised everyday lives / / by Bente Halkier |
| Autore | Halkier Bente |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Burlington, VT, : Ashgate, 2010 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 394.1/209489 |
| Soggetto topico |
Food preferences
Food consumption - Social aspects Consumer education - Social aspects Food habits - Social aspects Food - Social aspects - Denmark |
| ISBN |
1-315-57375-X
1-317-16108-4 1-317-16107-6 1-282-65773-9 9786612657733 1-4094-1022-6 9781315573755 |
| Classificazione | 44.21 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Tables; Preface; 1 A Field of Challenged Consumption; 2 Analysing Challenged Consumption from a Practice Theoretical Perspective; 3 Dealing with Environmental Challenges; 4 Dealing with Food Risk Challenges; 5 Dealing with Challenges of Cooking from Scratch; 6 Dealing with Nutritional Challenges; 7 Concluding Consumption Challenged; References; Index |
| Record Nr. | UNINA-9911102153403321 |
|
Halkier Bente
|
||
| Burlington, VT, : Ashgate, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible Experiences : The Science and Art of Food Perception
| Edible Experiences : The Science and Art of Food Perception |
| Autore | Jelinčić Daniela Angelina |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bradford : , : Ethics International Press Limited, , 2025 |
| Descrizione fisica | 1 online resource (313 pages) |
| Disciplina | 641.013 |
| Soggetto topico |
Gastronomy
Food preferences |
| ISBN | 9781837112005 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Edible Experiences: The Science and Art of Food Perception -- by Daniela Angelina Jelinčić -- Introduction: What is it about? -- 1. Food in the experience economy -- 2. The brain-food connection -- The sense of taste -- Sweet -- Salty -- Sour -- Bitter -- Umami -- Fatty -- Starchy -- The brain's reactions to combining flavours -- How come we all have the same physiology but react differently to certain foods? -- The sense of sight -- Visual properties that influence the experience, and their connection with emotions -- The sense of hearing -- Properties of sound that influence the experience, and their connection with emotions -- The sense of smell -- Types of smell -- The experience of smell -- How come we all have the same physiology but react differently to a particular smell? -- The effect of smell on taste -- The sense of touch -- Properties of touch that influence the experience, and their connection with emotions -- 3. Creating a dining experience -- What affects the sensation of taste? -- Taste and sight -- Appearance |
| Record Nr. | UNINA-9911117598703321 |
|
Jelinčić Daniela Angelina
|
||
| Bradford : , : Ethics International Press Limited, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
