NEW TRENDS IN GASTRONOMY: NEURO-GASTRONOMY

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Abstract

Today, the food and beverage sector, especially the gastronomy field, is one of the most important issues that attract attention all over the world. The field of neuro-gastronomy examines how the five sense organs work together, eating, appetite, etc. It is a branch of science that studies how concepts are formed. How foodstuffs are prepared is as important as how they are perceived and evaluated by people. For this reason, the field of neuro-gastronomy has started to take a very important place all over the world. In this study, scientific developments, trends and studies in the field of neuro-gastronomy in recent years have been tried to be evaluated in detail. In this study, scientific developments, trends and studies in the field of neuro-gastronomy, the concept of neuro-gastronomy, odor perception, the concept of taste together with the concept of pleasure, the factors in the perception of taste, the concepts of temperature and texture, auditory and visual elements have been tried to be evaluated.

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Published

2022-06-28

How to Cite

Hasdemir, G., Boran, N. ., & Küçükkömürler, S. (2022). NEW TRENDS IN GASTRONOMY: NEURO-GASTRONOMY. Uluslararası Turizm, Ekonomi Ve İşletme Bilimleri Dergisi (IJTEBS) E-ISSN: 2602-4411, 6(1), 30–41. Retrieved from https://ijtebs.org/index.php/ijtebs/article/view/531

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