TY - JOUR
T1 - Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
AU - Schifferstein, Hendrik N.J.
AU - Kudrowitz, Barry M.
AU - Breuer, Carola
PY - 2020
Y1 - 2020
N2 - 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.
AB - 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.
KW - aesthetics
KW - culinary practices
KW - food pairing
KW - Perception
KW - sensory science
UR - http://www.scopus.com/inward/record.url?scp=85092720354&partnerID=8YFLogxK
U2 - 10.1080/15428052.2020.1824833
DO - 10.1080/15428052.2020.1824833
M3 - Comment/Letter to the editor
AN - SCOPUS:85092720354
SN - 1542-8052
VL - 20
SP - 293
EP - 335
JO - Journal of Culinary Science and Technology
JF - Journal of Culinary Science and Technology
IS - 4
ER -