Journal article
The psychology of condiments: A review
- Abstract:
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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
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(Version of record, pdf, 341.1KB)
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- Publisher copy:
- 10.1016/j.ijgfs.2017.11.004
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Authors
Bibliographic Details
- Publisher:
- Elsevier Publisher's website
- Journal:
- International Journal of Gastronomy and Food Science Journal website
- Publication date:
- 2017-11-01
- Acceptance date:
- 2017-11-09
- DOI:
- EISSN:
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1878-4518
- ISSN:
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1878-450X
- Source identifiers:
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809781
Item Description
- Keywords:
- Pubs id:
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pubs:809781
- UUID:
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uuid:6396e7ac-81e8-4bae-982c-e92c41ca9ac1
- Local pid:
- pubs:809781
- Deposit date:
- 2018-02-03
Terms of use
- 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/).
- Licence:
- CC Attribution (CC BY)
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