UID:
almafu_9960118577202883
Umfang:
1 online resource (45 pages) :
,
digital, PDF file(s).
Ausgabe:
1st ed.
ISBN:
1-108-63998-4
,
1-316-99872-X
,
1-108-64437-6
Serie:
Cambridge elements. Elements in perception, 2515-0502
Inhalt:
This Element looks at the physiological and social roles of taste and the proximal chemical senses. First, how we perceive food and people when we contact them is discussed. These perceptions help us identify what we are eating and with whom we are present and serves as an analysis of the complex scene. Second, the influence of taste in food choice, metabolism, and nutrition is considered. Next, the impact of taste and the proximal chemical senses in social interactions is examined, including social eating. Then, the role of taste and the proximal chemical senses in emotion is explored.
Anmerkung:
Title from publisher's bibliographic system (viewed on 05 Jul 2019).
,
Cover -- Title page -- Copyright page -- Chemical Senses in Feeding, Belonging, and Surviving: Or, Are You Going to Eat That? -- Contents -- 1 Introduction -- 2 The Chemical Senses -- 2.1 Taste -- 2.2 Olfaction -- 2.3 Chemical Somesthesis (Chemesthesis) -- 2.4 The Proximal Chemical Senses -- 3 Perception -- 3.1 Taste -- 3.2 Quality -- 3.3 Hedonics and Preferences -- 3.4 Die Niederen Sinnes -- 3.5 Perceiving Food and People: Scene Analysis -- 3.6 Art and Gastronomy -- 4 Nutrition -- 4.1 Taste Is Useful for Food Recognition -- 4.2 The Organ of Taste -- 4.3 Taste Helps Regulate Metabolism -- 4.4 Taste Allows Us to Avoid Poisons -- 4.5 Taste Is for Microbial Identification, the Formation of the Gut Microbiome, and Defense against Food Pathogens (Fermentation and Spoiling) -- 5 Social Interactions -- 5.1 Chemical Communication -- 5.2 Food and Sex -- 5.2.1 Human Compatibility: Mate Selection and Bond Maintenance -- 5.2.2 Social Eating and Food Sharing -- 5.2.3 Why Do Humans Kiss? -- 5.3 General Socializing and Bonding -- 6 Emotions -- 6.1 The Facial Feedback Hypothesis of Emotion -- 6.2 Taste Is Security -- 7 Summary -- Glossary -- References -- Acknowledgments.
Weitere Ausg.:
ISBN 1-108-71407-2
Sprache:
Englisch
URL:
https://doi.org/10.1017/9781108644372
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