Edited by
Gary Beauchamp, Monell Chemical Senses Center, Philadelphia, PA, USA
Linda Bartoshuk, Yale University School of Medicine, New Haven, Connecticut, U.S.A.
Description
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book
offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional
component associated with taste and smell, and clinical disorders affecting each of these two senses.
Tasting and Smelling
answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest
to the researcher in perception, cognition, or neurophysiology.
Audience:
Academic researchers and professionals in perception, with an interest in taste and smell.
