English
- استرجاع مجاني وسهل
- أفضل العروض
The Psychology Of Flavour Hardcover English by Richard J. Stevenson - 30 April 2009
الآن:
601.00 د.إ.شامل ضريبة القيمة المضافة
توصيل مجاني
احصل عليه خلال 1 - 6 فبراير
احصل على د.إ. 30.05 رصيد مسترجع باستخدام بطاقة بنك المشرق نون الائتمانية. اشترك الآن. قدّم الحين
1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
إرجاع سهل لكل المنتجات في هذا العرض.
المنتج كما في الوصف
70%
شريك لنون منذ
7+ سنينالمواصفات
| الناشر | OUP Oxford |
| رقم الكتاب المعياري الدولي 13 | 9780199539352 |
| رقم الكتاب المعياري الدولي 10 | 0199539359 |
| اللغة | الإنجليزية |
| وصف الكتاب | 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. Written by an authority in the field, it 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. Written in an accessible style, that assumes little prior knowledge of the field, the book will be valuable for psychologists interested in perception, neuroscientists, food scientists, and dieticians. |
| عن المؤلف | Richard J. Stevenson received his a doctoral training at the Laboratory of Experimental Psychology, University of Sussex, UK. He then moved to Australia to work for the CSIRO (Commonwealth Scientific and Industrial Research Organisation) in their Division of Food Science and Technology. This was followed by a further period of postdoctoral training at the Department of Psychology, University of Sydney. He then obtained an academic position at the Department of Psychology, Macquarie University, where he is currently an Associate Professor of Experimental Psychology. |
| رقم الطبعة | 1st |
| تاريخ النشر | 30 April 2009 |
| عدد الصفحات | 312 |
The Psychology Of Flavour Hardcover English by Richard J. Stevenson - 30 April 2009
تمت الإضافة لعربة التسوق
مجموع السلة 601.00 د.إ.
