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The psychology of condiments: A review

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...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Publisher's version

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Publisher copy:
10.1016/j.ijgfs.2017.11.004

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Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Experimental Psychology
Oxford college:
Somerville College
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

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