Why pair food and drink

Why pair food and drink

Why people at any point in history may have considered a particular combination of food and drink as pairing especially well is likely due to reasons of food culture (including social and economic factors), more than the underlying food chemistry.

Manylion Llyfryddiaeth
Prif Awdur:	Spence, C
Fformat:	Journal article
Iaith:	English
Cyhoeddwyd:	Springer Nature 2023

Eitemau Tebyg

On the changing colour of food and drink
gan: Spence, C
Cyhoeddwyd: (2019)

Noise and its impact on the perception of food and drink
gan: Spence, C
Cyhoeddwyd: (2014)

On the difficulty of marketing food and drink products to men and/or women
gan: Spence, C
Cyhoeddwyd: (2018)

What is so unappealing about blue food and drink?
gan: Spence, C
Cyhoeddwyd: (2018)

Assessing the Role of Sound in the Perception of Food and Drink
gan: Zampini, M, et al.
Cyhoeddwyd: (2010)

Why is piquant/spicy food so popular?
gan: Spence, C
Cyhoeddwyd: (2018)

THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINK
gan: Spence, C, et al.
Cyhoeddwyd: (2010)

Enhancing the experience of food and drink via neuroscience-inspired olfactory design
gan: Spence, C
Cyhoeddwyd: (2017)

Food and beverage flavour pairing: A critical review of the literature
gan: Spence, C
Cyhoeddwyd: (2020)

TASTE MATTERS Why we like the foods we do
gan: Spence, C
Cyhoeddwyd: (2012)

Extraordinary emotional responses elicited by auditory stimuli linked to the consumption of food and drink
gan: Spence, C
Cyhoeddwyd: (2020)

What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
gan: Spence, C
Cyhoeddwyd: (2021)

Review of ‘Taste Matters: Why We Like the Foods We Do’ by John Prescott
gan: Spence, C
Cyhoeddwyd: (2015)

Why do we tout soft drinks?
gan: Fabio Gomes
Cyhoeddwyd: (2011-11-01)

What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
gan: Charles Spence
Cyhoeddwyd: (2021-07-01)

Why people drink shampoo? Food Imitating Products are fooling brains and endangering consumers for marketing purposes.
gan: Frédéric Basso, et al.
Cyhoeddwyd: (2014-01-01)

‘Unpacking Food and Drink’
gan: Katarzyna J. Cwiertka
Cyhoeddwyd: (2018-08-01)

Why cook with bay leaves?
gan: Spence, C
Cyhoeddwyd: (2023)

Gastrophysics: getting creative with pairing flavours
gan: Spence, C
Cyhoeddwyd: (2021)

Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey
gan: Spence, C
Cyhoeddwyd: (2012)

Why are animate dishes so disturbing?
gan: Spence, C
Cyhoeddwyd: (2018)

Why are animate dishes so disturbing?
gan: Spence, C
Cyhoeddwyd: (2018)

Sonic seasoning and other multisensory influences on the coffee drinking experience
gan: Spence, C
Cyhoeddwyd: (2021)

Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink
gan: Youssef, J, et al.
Cyhoeddwyd: (2022)

Food and drink serving contract
gan: Veselinović Janko
Cyhoeddwyd: (2012-01-01)

The student's guide to food and drink /
gan: 313311 Cousins, John, et al.
Cyhoeddwyd: (1990)

Food and drink service in the restaurant /
gan: 313372 Macleod, Sarah, et al.
Cyhoeddwyd: (1994)

Food and drink vending machines
gan: 8096 British Standards Institution

Exploring Perceptions and Behaviors about Drinking Water in Australia and New Zealand: Is It Risky to Drink Water, When and Why?
gan: Andrea Crampton, et al.
Cyhoeddwyd: (2016-02-01)

Why ethnic foods?
gan: Dae Young Kwon
Cyhoeddwyd: (2015-09-01)

Using single colours and colour pairs to communicate basic tastes
gan: Spence, C
Cyhoeddwyd: (2016)

Digital commensality: Eating and drinking in the company of technology
gan: Spence, C, et al.
Cyhoeddwyd: (2019)

NEUROGASTRONOMY How the brain creates flavor and why it matters
gan: Spence, C
Cyhoeddwyd: (2012)

If soft drink companies can do it, why can't government? Sugary drink sales policies in schools must be tightened
gan: Gerhard Sundborn, et al.
Cyhoeddwyd: (2022-06-01)

Pairing flavours and the temporal order of tasting
gan: Spence, C, et al.
Cyhoeddwyd: (2017)

Assessing the influence of the multisensory environment on the whisky drinking experience
gan: Velasco, C, et al.
Cyhoeddwyd: (2013)

The coffee drinking experience: product extrinsic (atmospheric) influences on taste and choice
gan: Spence, C, et al.
Cyhoeddwyd: (2019)

Brand marketing [videorecording] : why we eat, drink, and wear brand names
gan: Learning Seed Company
Cyhoeddwyd: (c200)

Multisensory flavour perception: blending, mixing, fusion, and pairing within and between the senses
gan: Spence, C
Cyhoeddwyd: (2020)

Gastrophysics: On the art and science of pairing and sequencing flavours
gan: Spence, C, et al.
Cyhoeddwyd: (2018)