Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice

Hendrik N.J. Schifferstein; Barry M. Kudrowitz; Carola Breuer

doi:10.1080/15428052.2020.1824833

Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice

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

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Abstract

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 language	English (US)
Journal	Journal of Culinary Science and Technology
DOIs	https://doi.org/10.1080/15428052.2020.1824833
State	Accepted/In press - 2020

Keywords

aesthetics
culinary practices
food pairing
Perception
sensory science

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10.1080/15428052.2020.1824833

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