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.

Sonraí bibleagrafaíochta
Príomhchruthaitheoir:	Spence, C
Formáid:	Journal article
Teanga:	English
Foilsithe / Cruthaithe:	Springer Nature 2023

Míreanna comhchosúla

On the changing colour of food and drink
de réir: Spence, C
Foilsithe / Cruthaithe: (2019)

Noise and its impact on the perception of food and drink
de réir: Spence, C
Foilsithe / Cruthaithe: (2014)

On the difficulty of marketing food and drink products to men and/or women
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

What is so unappealing about blue food and drink?
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

Assessing the Role of Sound in the Perception of Food and Drink
de réir: Zampini, M, et al.
Foilsithe / Cruthaithe: (2010)

Why is piquant/spicy food so popular?
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINK
de réir: Spence, C, et al.
Foilsithe / Cruthaithe: (2010)

Enhancing the experience of food and drink via neuroscience-inspired olfactory design
de réir: Spence, C
Foilsithe / Cruthaithe: (2017)

Food and beverage flavour pairing: A critical review of the literature
de réir: Spence, C
Foilsithe / Cruthaithe: (2020)

TASTE MATTERS Why we like the foods we do
de réir: Spence, C
Foilsithe / Cruthaithe: (2012)

Extraordinary emotional responses elicited by auditory stimuli linked to the consumption of food and drink
de réir: Spence, C
Foilsithe / Cruthaithe: (2020)

What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
de réir: Spence, C
Foilsithe / Cruthaithe: (2021)

Review of ‘Taste Matters: Why We Like the Foods We Do’ by John Prescott
de réir: Spence, C
Foilsithe / Cruthaithe: (2015)

Why do we tout soft drinks?
de réir: Fabio Gomes
Foilsithe / Cruthaithe: (2011-11-01)

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

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

‘Unpacking Food and Drink’
de réir: Katarzyna J. Cwiertka
Foilsithe / Cruthaithe: (2018-08-01)

Why cook with bay leaves?
de réir: Spence, C
Foilsithe / Cruthaithe: (2023)

Gastrophysics: getting creative with pairing flavours
de réir: Spence, C
Foilsithe / Cruthaithe: (2021)

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

Why are animate dishes so disturbing?
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

Sonic seasoning and other multisensory influences on the coffee drinking experience
de réir: Spence, C
Foilsithe / Cruthaithe: (2021)

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

Food and drink serving contract
de réir: Veselinović Janko
Foilsithe / Cruthaithe: (2012-01-01)

The student's guide to food and drink /
de réir: 313311 Cousins, John, et al.
Foilsithe / Cruthaithe: (1990)

Food and drink service in the restaurant /
de réir: 313372 Macleod, Sarah, et al.
Foilsithe / Cruthaithe: (1994)

Food and drink vending machines
de réir: 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?
de réir: Andrea Crampton, et al.
Foilsithe / Cruthaithe: (2016-02-01)

Why ethnic foods?
de réir: Dae Young Kwon
Foilsithe / Cruthaithe: (2015-09-01)

Using single colours and colour pairs to communicate basic tastes
de réir: Spence, C
Foilsithe / Cruthaithe: (2016)

Digital commensality: Eating and drinking in the company of technology
de réir: Spence, C, et al.
Foilsithe / Cruthaithe: (2019)

NEUROGASTRONOMY How the brain creates flavor and why it matters
de réir: Spence, C
Foilsithe / Cruthaithe: (2012)

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

Pairing flavours and the temporal order of tasting
de réir: Spence, C, et al.
Foilsithe / Cruthaithe: (2017)

Assessing the influence of the multisensory environment on the whisky drinking experience
de réir: Velasco, C, et al.
Foilsithe / Cruthaithe: (2013)

The coffee drinking experience: product extrinsic (atmospheric) influences on taste and choice
de réir: Spence, C, et al.
Foilsithe / Cruthaithe: (2019)

Brand marketing [videorecording] : why we eat, drink, and wear brand names
de réir: Learning Seed Company
Foilsithe / Cruthaithe: (c200)

Multisensory flavour perception: blending, mixing, fusion, and pairing within and between the senses
de réir: Spence, C
Foilsithe / Cruthaithe: (2020)

Gastrophysics: On the art and science of pairing and sequencing flavours
de réir: Spence, C, et al.
Foilsithe / Cruthaithe: (2018)