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Palgrave Macmillan

Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour

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  • © 2024

Overview

Editors:
  1. Lorenzo D. Stafford

    1. Department of Psychology, University of Portsmouth, Portsmouth, UK

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  • Offers a synthesis of recent research into taste and smell
  • Explores how this research relates to eating behaviour
  • Examines theories that attempt to explain disordered eating, appetite control and changes in smell and taste over time

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-xvii
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  2. Multisensory

    1. Front Matter

      Pages 1-1
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    2. Hunger in the Chemical andNon-Chemical Senses

      • Richard J. Stevenson
      Pages 3-16

    3. Multisensory Sweetness Enhancement: Comparing Olfaction and Vision

      • Charles Spence
      Pages 17-28

    4. The Role of Novel Taste and Smell Delivery Devices in Facilitating Multisensory and Eating Behaviour Research

      • Chi Thanh Vi, Marianna Obrist, Martin Richard Yeomans
      Pages 29-42

  3. Food Preferences

    1. Front Matter

      Pages 43-43
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    2. Chemosensory Aspects in Obesity: Rethinking the Role of Sweet and Fat Taste

      • Rhiannon Mae Armitage, Vasiliki Iatridi, Martin Richard Yeomans
      Pages 45-73

    3. How Are Food Preferences Formed and Changed? Sensory Contributions to Anticipatory and Consummatory Processing of Food Reward

      • Putu Agus Khorisantono, Janina Seubert
      Pages 75-90

  4. Disordered Eating and Olfactory Disorders

    1. Front Matter

      Pages 91-91
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    2. Obesity and Olfaction

      • Lorenzo D. Stafford, Carl Philpott
      Pages 93-104

    3. Olfaction and Disordered Eating

      • Andrew J. Johnson
      Pages 105-117

    4. The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption of Food

      • Robert Pellegrino, Alexander Fjældstad
      Pages 119-137

  5. Anthropological Links

    1. Front Matter

      Pages 139-139
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    2. Fragrant Ecologies: Aroma and Olfaction in Indigenous Amazonia

      • Lewis Daly
      Pages 141-163
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Keywords

About this book

This edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the ‘chemical senses’ and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition. Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others. It further brings the reader up to date on the current state of knowledge on disordered eating and olfactory disorders. Finally, it bridges across different academic disciplines to reveal the importance of the chemical senses in indigenous people in Guyana.

Editors and Affiliations

  • Department of Psychology, University of Portsmouth, Portsmouth, UK

    Lorenzo D. Stafford

About the editor

Lorenzo Stafford is Associate Professor in the Department of Psychology at the University of Portsmouth, UK, and a chartered member of the British Psychology Society. He is an active member of the British Feeding and Drinking Group(BFDG).

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