- Abstract:
-
Condiments and sauces constitute a ubiquitous presence on dinner tables the world over. Yet, that said, they have received surprisingly little serious scientific attention from researchers interested in gastronomy and food science. Here, I take a closer look at the psychology behind our choice of condiments, both when selecting what to purchase on the supermarket shelf, and when deciding which condiment(s) will best compliment a particular dish. Not only do condiments enhance the taste/flavou...
Expand abstract - Publication status:
- Published
- Peer review status:
- Peer reviewed
- Version:
- Publisher's version
- Publisher:
- Elsevier Publisher's website
- Journal:
- International Journal of Gastronomy and Food Science Journal website
- Publication date:
- 2017-11-05
- Acceptance date:
- 2017-11-09
- DOI:
- EISSN:
-
1878-4518
- ISSN:
-
1878-450X
- Pubs id:
-
pubs:809781
- URN:
-
uri:6396e7ac-81e8-4bae-982c-e92c41ca9ac1
- UUID:
-
uuid:6396e7ac-81e8-4bae-982c-e92c41ca9ac1
- Local pid:
- pubs:809781
- Keywords:
- Copyright holder:
- Charles Spence
- Copyright date:
- 2017
- Notes:
- © 2017 The Author. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).
Journal article
The psychology of condiments: A review
Actions
Authors
Bibliographic Details
Item Description
Terms of use
Metrics
Altmetrics
Dimensions
If you are the owner of this record, you can report an update to it here: Report update to this record