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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Research output: Contribution to journal › Comment/debate › peer-review

7 Scopus citations

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)
Pages (from-to)	293-335
Number of pages	43
Journal	Journal of Culinary Science and Technology
Volume	20
Issue number	4
DOIs	https://doi.org/10.1080/15428052.2020.1824833
State	Published - 2022

Bibliographical note

Publisher Copyright:
© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.

Keywords

Perception
aesthetics
culinary practices
food pairing
sensory science

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10.1080/15428052.2020.1824833

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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.",

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AU - Kudrowitz, Barry M.

AU - Breuer, Carola

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Y1 - 2022

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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 - Perception

KW - aesthetics

KW - culinary practices

KW - food pairing

KW - sensory science

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Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice

Abstract

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Keywords

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