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Journal article : Review

Interacting with food: tasting with the hands

Abstract:

The focus in the gastronomy and food science literature tends to be squarely on the design of the food/dish itself, rarely stopping to consider how that food makes its way to the mouth of the consumer/diner. The question to be addressed in this narrative historical review concerns how the experience of eating (at least amongst Western diners) changes when they eat with their hands as compared to conventional cutlery. Intriguingly, a number of chefs have recently started to question how the...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.ijgfs.2022.100620

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Oxford college:
Somerville College
Role:
Author
ORCID:
0000-0003-2111-072X
Publisher:
Elsevier
Journal:
International Journal of Gastronomy and Food Science More from this journal
Volume:
30
Article number:
100620
Publication date:
2022-12-01
Acceptance date:
2022-11-02
DOI:
ISSN:
1878-450X
Language:
English
Keywords:
Subtype:
Review
Pubs id:
1300635
Local pid:
pubs:1300635
Deposit date:
2022-12-01

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