Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice

Hendrik N.J. Schifferstein*, Barry M. Kudrowitz, Carola Breuer

*Corresponding author for this work

Research output: Contribution to journalComment/Letter to the editorScientific

9 Citations (Scopus)
177 Downloads (Pure)


This systematic overview tries to link scientific knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smell perception, up to principles of aesthetics. These insights are related to how foods are experienced, how ingredients are combined, the use of flavor bases in cuisines, the creation of a full course meal, the choice of a beverage with a dish, and how people learn to appreciate new foods.

Original languageEnglish
Pages (from-to)293-335
Number of pages43
JournalJournal of Culinary Science and Technology
Issue number4
Publication statusPublished - 2020


  • aesthetics
  • culinary practices
  • food pairing
  • Perception
  • sensory science


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