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Rachel Herz, PhD, assistant professor of psychiatry and human behavior, Brown University.
Appetite: “Texture and savoury taste influences on food intake in a realistic hot lunch time meal,” “ ‘Smooth operator’: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate.”
Brain and Cognition: “Eating with our eyes: From visual hunger to digital satiation.”
Flavour: “A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience.”
Food Quality and Preference: “Does the weight of the dish influence our perception of food?” “Priming effects of an olfactory food cue on subsequent food-related behaviour.”
Frontiers in Psychology: “Smelly primes -- when olfactory primes do or do not work.”
Journal of Experimental Psychology: Human Perception and Performance: “A crossmodal role for audition in taste perception.”
Journal of Sensory Studies: “The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips.”
Michigan State University Extension: “Eating with all five senses: Sight.”
Neuropsychologia: “Cross-modal tactile-taste interactions in food evaluations.”
Herz, R. Why You Eat What You Eat: The Science Behind Our Relationship with Food. WW Norton, 2018.
Reviewed by Christine Mikstas, RD, LD on June 13, 2019
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