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.

Bibliografiske detaljer
Hovedforfatter:	Spence, C
Format:	Journal article
Sprog:	English
Udgivet:	Springer Nature 2023

Lignende værker

On the changing colour of food and drink
af: Spence, C
Udgivet: (2019)

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

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

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

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

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

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

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

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

TASTE MATTERS Why we like the foods we do
af: Spence, C
Udgivet: (2012)

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

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

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

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

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

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

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

Why cook with bay leaves?
af: Spence, C
Udgivet: (2023)

Gastrophysics: getting creative with pairing flavours
af: Spence, C
Udgivet: (2021)

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

Why are animate dishes so disturbing?
af: Spence, C
Udgivet: (2018)

Why are animate dishes so disturbing?
af: Spence, C
Udgivet: (2018)

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

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

Food and drink serving contract
af: Veselinović Janko
Udgivet: (2012-01-01)

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

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

Food and drink vending machines
af: 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?
af: Andrea Crampton, et al.
Udgivet: (2016-02-01)

Why ethnic foods?
af: Dae Young Kwon
Udgivet: (2015-09-01)

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

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

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

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

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

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

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

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

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

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