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.

ग्रंथसूची विवरण
मुख्य लेखक:	Spence, C
स्वरूप:	Journal article
भाषा:	English
प्रकाशित:	Springer Nature 2023

समान संसाधन

On the changing colour of food and drink
द्वारा: Spence, C
प्रकाशित: (2019)

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

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

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

Assessing the Role of Sound in the Perception of Food and Drink
द्वारा: Zampini, M, और अन्य
प्रकाशित: (2010)

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

THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINK
द्वारा: Spence, C, और अन्य
प्रकाशित: (2010)

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

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

TASTE MATTERS Why we like the foods we do
द्वारा: Spence, C
प्रकाशित: (2012)

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

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

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

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

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

Why people drink shampoo? Food Imitating Products are fooling brains and endangering consumers for marketing purposes.
द्वारा: Frédéric Basso, और अन्य
प्रकाशित: (2014-01-01)

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

Why cook with bay leaves?
द्वारा: Spence, C
प्रकाशित: (2023)

Gastrophysics: getting creative with pairing flavours
द्वारा: Spence, C
प्रकाशित: (2021)

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

Why are animate dishes so disturbing?
द्वारा: Spence, C
प्रकाशित: (2018)

Why are animate dishes so disturbing?
द्वारा: Spence, C
प्रकाशित: (2018)

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

Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink
द्वारा: Youssef, J, और अन्य
प्रकाशित: (2022)

Food and drink serving contract
द्वारा: Veselinović Janko
प्रकाशित: (2012-01-01)

The student's guide to food and drink /
द्वारा: 313311 Cousins, John, और अन्य
प्रकाशित: (1990)

Food and drink service in the restaurant /
द्वारा: 313372 Macleod, Sarah, और अन्य
प्रकाशित: (1994)

Food and drink vending machines
द्वारा: 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?
द्वारा: Andrea Crampton, और अन्य
प्रकाशित: (2016-02-01)

Why ethnic foods?
द्वारा: Dae Young Kwon
प्रकाशित: (2015-09-01)

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

Digital commensality: Eating and drinking in the company of technology
द्वारा: Spence, C, और अन्य
प्रकाशित: (2019)

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

If soft drink companies can do it, why can't government? Sugary drink sales policies in schools must be tightened
द्वारा: Gerhard Sundborn, और अन्य
प्रकाशित: (2022-06-01)

Pairing flavours and the temporal order of tasting
द्वारा: Spence, C, और अन्य
प्रकाशित: (2017)

Assessing the influence of the multisensory environment on the whisky drinking experience
द्वारा: Velasco, C, और अन्य
प्रकाशित: (2013)

The coffee drinking experience: product extrinsic (atmospheric) influences on taste and choice
द्वारा: Spence, C, और अन्य
प्रकाशित: (2019)

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

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

Gastrophysics: On the art and science of pairing and sequencing flavours
द्वारा: Spence, C, और अन्य
प्रकाशित: (2018)