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Rediscovering Flavor
Alexander Wieck Fjaeldstad, Thomas Hummel, Robert Pellegrino (Gebundene Ausgabe, Englisch)
Optischer Zustand
Beschreibung
In the wake of COVID-19, almost 25% of the population exhibits an impairment of the olfactory system, with varying severity from total loss (anosmia) to partial loss (hyposmia) to deception in odor quality (e.g. parosmia, phantosmia). As smell is the dominant contributor to flavor perception, it’s no surprise that one of the leading causes of depression among those suffering from olfactory… impairment is the loss of enjoyment and pleasure in eating. This portion of the population is largely left in the dark as to how to advocate for themselves and to improve their everyday experiences at the dining table. Rediscovering Flavor: A Practical Guide for Smell Loss is the first practical handbook on olfaction to date that is designed for lay readers and scientists alike. It offers individuals with anosmia a resource for more deeply understanding their condition, as well as a wealth of recipes designed specifically for the reintroduction of multisensory pleasure into the eating experience. Readers will thus gain an understanding of the underlying processes behind how flavor is built, allowing them to develop an approach to enjoyment of food by recruiting all aspects of flavor apart from olfaction. This volume also offers practical insights into topics such as how best to discuss your experience with a treating physician, and the potential benefits of a stay at a smell and taste clinic. A primer on treatments and protocols will further explore the concept of the unique plasticity of the olfactory system, and olfactory training (a clinically relevant treatment). Specific culinary reactions (e.g. Maillard reaction) and techniques that can be utilized to stimulate the flavor system will also be introduced. Rediscovering Flavor: A Practical Guide for Smell Loss integrates the most recent science in olfactory research and flavor perception and presents cooking techniques and recipes offering the renewed possibility of experiencing the enjoyment of food, to those who miss it most. 29,95 €
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Technische Daten
Erscheinungsdatum
11.05.2026
Sprache
Englisch
EAN
9783032080554
Herausgeber
Springer International Publishing
Sonderedition
Nein
Autor
Alexander Wieck Fjaeldstad, Thomas Hummel, Robert Pellegrino
Seitenanzahl
195
Einbandart
Gebundene Ausgabe
Buch Untertitel
A Practical Guide for Smell Loss
Schlagwörter
anosmia, olfaction, recovering olfaction, smell and taste, COVID-19, trigeminal system, trigeminal sensations, mouthfeel, appetite disruption, appetite recovery, chemosensory sensations, orthonosal perception, retronasal perception, multisensory experience, hyposmia, parosmia, phantosmia, flavor system, smell and taste distortion, chemical senses
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
MFG - Physiologie
MBNH3 - Diätetik und Ernährung
JMR - Kognitive Psychologie
Höhe
235 mm
Breite
15.5 cm
Transparenz & Sicherheit
Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH
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