Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice

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

Research output: Contribution to journalArticlepeer-review

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 languageEnglish (US)
JournalJournal of Culinary Science and Technology
DOIs
StateAccepted/In press - 2020

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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