What is it about?
The paper describes how people taste, smell, see, feel and hear food while they are cooking or eating. In addition, it reveals the sensory logic behind certain cooking practices. It covers the literature on sensory perception and on sensory aesthetics (what do people like to eat?).
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Why is it important?
Chefs mainly receive a practical training on how to cook, using their knowledge of cooking techniques and their senses to guide them, but they do not know the theory on mechanisms of sensory perception.
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This page is a summary of: Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice, Journal of Culinary Science & Technology, October 2020, Taylor & Francis,
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