The new technological advances achieved during the last decade allowed the scientific
community to investigate and employ neurophysiological measures not only for research …

One of the brain's key roles is to facilitate foraging and feeding. It is presumably no
coincidence, then, that the mouth is situated close to the brain in most animal species …

As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in
its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

How consciousness appeared much earlier in evolutionary history than is commonly
assumed, and why all vertebrates and perhaps even some invertebrates are conscious …

The third edition of Life Span Human Development helps students gain a deeper
understanding of the many interacting forces affecting development from infancy, childhood …

The present research examines how ambient scents affect consumers' spatial perceptions in
retail environments, which in turn influence customers' feelings of power and, thus, product …

Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is
defined as a perception that includes gustatory, oral-somatosensory, and retronasal …

This opinion piece takes a critical look at the current state of hospital food, with a focus on
the UK's National Health Service. Some of the unique challenges facing those serving food …