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The pleasure of food: underlying brain mechanisms of eating and other pleasures
Culinary professionals understand the transformative properties of food. Recent studies demonstrated the use of molecular gastronomy and gastro-physical techniques in crafting modern meals with unique textures and flavor, gaining much renown. Kringelbach (2015) argued that expanding our understanding of the underlying mechanisms behind the pleasures of food in the brain would further modern culinary practices. In his review, the author presented a summary of published works investigating the foundation for eating behaviors in the brain and how food elicits pleasure responses. Studying food has furthered our knowledge of pleasure and how to measure it in a quantitative manner, thus, the author comments that new scientific findings can aid culinary professionals and provide a method for combining the scientific and practical aspects of food to enhance pleasure and happiness. [NPID: Gastronomy, gastrophysics, culinary, pleasure from food, chefs]
Year: 2015
