Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
Author:
Affiliation:
1. Department of Human-Centered Design, Delft University of Technology, Delft, The Netherlands
2. Department of Design, Housing, and Apparel, University of Minnesota, Minneapolis, MN, USA
3. Independent Food & Design Professional, Munich, Germany
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1824833
Reference183 articles.
1. Adams, P. (2018). Retrieved from https://daily.sevenfifty.com/examining-the-science-of-wineglass-shapes/
2. Specific social influences on the acceptance of novel foods in 2–5-year-old children
3. The emergence of gastronomic engineering
4. Flavor network and the principles of food pairing
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