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The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of…
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, …
Section A. Touch in the laboratory 1 : introducing the sense of touch. Introduction -- The fundamentals of touch : the organization of the somatosensory system -- Tactile perceptual organization -- Section B. Touch in the laboratory 2 : higher-order factors affecting tactile per…
'In Touch With The Future' explores the latest research from cognitive neuroscience on how humans process tactile information. It reviews the scientific knowledge on themes such as tactile memory, tactile awareness, tactile attention, the role of touch in interpersonal and sexua…
'In Touch With The Future' explores the latest research from cognitive neuroscience on how humans process tactile information. It reviews the scientific knowledge on themes such as tactile memory, tactile awareness, tactile attention, the role of touch in interpersonal and sexua…
