The pleasures of eating: A qualitative analysis

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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. […]

Pleasure as an ally of healthy eating? contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing

This 2016 study tries to differentiate 2 approaches that research studies use to describe eating pleasure: “Epicurean” pleasure which refers to the pleasure felt based on the aesthetic appreciation of the sensory and symbolic value of the food; and the eating pleasure that has been associated with short-term visceral (felt internally) sensations triggered by hunger, […]