An Easy Guide to Taste Physiology: The Science of Tasting and Eating

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An Easy Guide to Taste Physiology: The Science of Tasting and Eating
Author: Takashi Yamamoto
Specifications: ISBN  978-4767961880
176 pages
15.0 x 21.0 cm / 6.0 x 8.4 in (WxH)
Category: Academic & Science
Publisher: Kenpakusha Co., Ltd.
Tokyo, 2017
www.kenpakusha.co.jp/np/index.html
Buy now: amazon.co.jp

Synopsis

This book offers a broad-ranging discussion of the physiology of tasting and eating that underlies our enjoyment of food. Author Takashi Yamamoto draws on the latest scientific understandings as he explains the fundamental structure and functions of the mouth, such as chewing and salivation, as well as the system of taste receptors, taste buds, papillae, etc. that allow us to taste and savor our food. He also elucidates the brain functions behind the development of likes and dislikes in food, how sense of taste relates to eating behaviors and health, the development and decline of taste sensitivity, and more.

The main text is accompanied by a variety of sidebars on topics related to taste and eating that might come up in ordinary conversations, such as “Room for Dessert?” and “What Makes Curry Taste So Good?”