Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
TLDR
A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person's experience of what they think that they are eating.Abstract:
Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.read more
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Dissertation
Reasons and Percepts
TL;DR: The authors argue that core object representations have epistemic statuses like beliefs do, despite their many prototypically perceptual features, and argue that it is a sufficient condition on a mental state's having an epistemic status as justified or unjustified that the state is based on reasons.
Journal ArticleDOI
Bottom-up factors of attention during the tourist experience: an empirical study
TL;DR: A tourist's attention cannot rely only on previously experienced known known symbols and markers and instead deriv... as discussed by the authors, and this means that a tourist's attentions cannot rely solely on previously known landmarks and markers.
Proceedings ArticleDOI
1st international workshop on multi-sensorial approaches to human-food interaction (workshop summary)
TL;DR: This is an introductory paper for the workshop entitled ‘Multi-Sensorial Approaches to Human-Food Interaction’ held at ICMI 2016, which took place the 16th of November, 2016 in Tokyo, Japan.
Journal ArticleDOI
Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking
TL;DR: A thesis submitted to the Department of Food Science and Technology, College of Science, Kwame Nkrumah University of Ghana in partial fulfilment of the requirements for the degree Master of Philosophy (food science and technology), 2016 as mentioned in this paper.
Book ChapterDOI
The Psychological Effects of Food Colors
TL;DR: A large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the color of a variety of different food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers as mentioned in this paper.
References
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Humans integrate visual and haptic information in a statistically optimal fashion.
TL;DR: The nervous system seems to combine visual and haptic information in a fashion that is similar to a maximum-likelihood integrator, and this model behaved very similarly to humans in a visual–haptic task.
Book
The Merging of the Senses
Barry E. Stein,M. Alex Meredith +1 more
TL;DR: The authors draw on their own experiments to illustrate how sensory inputs converge on individual neurons in different areas of the brain, how these neurons integrate their inputs, the principles by which this integration occurs, and what this may mean for perception and behavior.
Journal ArticleDOI
The Ventriloquist Effect Results from Near-Optimal Bimodal Integration
David Alais,David C. Burr +1 more
TL;DR: This study investigates spatial localization of audio-visual stimuli and finds that for severely blurred visual stimuli, the reverse holds: sound captures vision while for less blurred stimuli, neither sense dominates and perception follows the mean position.
Journal ArticleDOI
Immediate perceptual response to intersensory discrepancy.
Robert B. Welch,David H. Warren +1 more