Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey

Spence, Charles

doi:10.1186/2044-7248-2-2

Cited by 10 publications

(6 citation statements)

References 9 publications

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“…First, to make the tasks more child-friendly, we limited the shapes to basic geometric shapes and the Bouba-Kiki pair (Chow and Ciaramitaro, 2019). Additionally, we limited the tastes to four basic tastes (sweet, sour, bitter, and salty), although many food scientists suggest that there are more than 20 basic tastes (Stuckey, 2012). To explore other crossmodal correspondences, future studies should include a broader range of stimuli, while ensuring that children make reliable choices.…”

Section: Discussionmentioning

confidence: 99%

Crossmodal correspondences between visual features and tastes in preschoolers: an exploratory study

Meng,

Chen,

Ishida

et al. 2023

Front. Psychol.

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IntroductionAdults possess a natural inclination to associate sensory cues derived from distinct modalities, such as the pairing of sweet with pink. However, studies exploring crossmodal correspondences in children, particularly in the sensory pairing of visual features and tastes, are scant, leaving unanswered questions regarding the developmental trajectory of crossmodal correspondences. The present study investigates whether Japanese preschool children demonstrate specific biases in shape–color, shape–taste, and color–taste associations.MethodsIn a series of in-person experiments, 92 children between 3 to 6 years of age completed matching tasks utilizing paper stimuli.ResultsChildren exhibit crossmodal correspondences in shape-color (circle-red and asymmetrical star-yellow), shape–taste (triangle-salty and circle-sweet), and color–taste (yellow-sour, black-bitter, and pink-sweet) associations. Moreover, children’s choices are not influenced by their individual preferences.DiscussionThe crossmodal correspondences observed in this study have been observed in previous research on adults from the same (Japanese) culture, although adults showed more crossmodal correspondences than the children in this study (e.g., pink-circle, triangle-sour, and green-bitter). Thus, while some crossmodal correspondences emerge during childhood, others may require additional time to develop, thereby highlighting the importance of understanding the cognitive mechanisms underlying crossmodal correspondences from an ontogenic perspective.

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Section: Discussionmentioning

confidence: 99%

Crossmodal correspondences between visual features and tastes in preschoolers: an exploratory study

Meng,

Chen,

Ishida

et al. 2023

Front. Psychol.

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“…Indeed, most people find it hard to name the many sensations they experience when eating, smelling, or touching. Describing these sensations requires a rich vocabulary which enables the mind to identify and isolate the subcomponents of those sensations (Parr, 2019;Stuckey, 2012). This rich vocabulary is grounded into symbols, and metaphors, which schematically connect one sensation to another experience, often from a different modality.…”

Section: The Sensation Spacementioning

confidence: 99%

The Creative Space Theory as a map to explore the mind

Goulet-Pelletier,

Cousineau

2024

Possibility Studies & Society

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Despite significant transformations in most domains of activities, there might still be some constancies in the creative spaces explored throughout history. This paper introduces the Creative Space Theory (CST), a conceptual framework delineating 10 distinct creative spaces, analogous to creative landscapes. These creative spaces are proposed as navigational terrains for an array of media, tools, activities, and domains. The 10 spaces of the theory are movement, sound, image, sensation, emotion, strategy, story, symbol, network, and system. Notably, these creative spaces transcend specific media, and cover artistic as well as intellectual domains. For example, the sound space would be relevant to music, poetry, filmmaking, and acting among others, whereas the system space may be relevant to engineering, medicine, science, and design among others. The proposed theory holds potential utility in three key areas: (1) nurturing individual’s creative potential, (2) helping creators adapt to continuously changing circumstances, and (3) fostering positive creative self-beliefs in overlooked domains of creation. The current paper is a theoretical elaboration. We describe the creative spaces and discuss the implications of the theory towards individuals, educational practices, and research within the fields of cognition and Artificial Intelligence.

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“…Retronazal koku alma ise çiğnerken ve yutarken ağzımızdaki yiyeceklerden yayılan kokuların/aromaların algılanmasıyla ilişkilidir ve lezzeti oluşturmaktadır (Spence & Piqueras-Fiszman, 2014;Spence 2020). Bazı araştırmacılar, koku alma duyusunun tat almadaki en belirleyici unsur olduğunu hatta tat alma duyusunun %80-90'ı gibi büyük bir kısmını oluşturduğu kanısındadır (Chartier, 2012;Stuckey, 2012;Spence, 2015a). Dokunma duyusu algılamada önemli bir araç olarak karşımıza çıkmaktadır.…”

Section: Literatür Taramasıunclassified

Renklerin Yemek Tercihleri ve Algıları Üzerindeki Etkisi: Türk ve Alman Kültürleri Karşılaştırması

Çelik,

Evren

2024

GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences

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Yemekler sahip olduğu lezzet, koku, ısı, görüntü gibi nitelikleriyle insanları etkilemektedir. İnsanların yemek tercihlerini etkileyen önemli unsurlardan biri olan renkler, bir yemeğin iştah açıcılığını ve çekiciliğini de büyük ölçüde belirlemektedir. Yemek renklerinin etkileri farklı kültürlerde farklı düzeylerde gerçekleşebilmektedir. Bu çalışma, farklı kültürel altyapıya sahip bireylerin yemek renklerine yönelik algıları ve tercihlerinin belirlenmesi amacıyla yürütülmüştür. Çalışmada Alman (n=10) ve Türk (n=14) katılımcılarla yarı yapılandırılmış görüşmeler yapılmıştır. Görüşme formunda yer alan sorular genel olarak üç yemeğin (çorba, makarna, hamburger) altı farklı renkli (kırmızı, yeşil, sarı, mor, siyah, beyaz) görselleri üzerine kurgulanmıştır. Görüşmelerin tümü 20 Ekim-30 Kasım 2020 tarihleri arasında gerçekleştirilmiştir. Bulgular Almanların renkli yemekleri deneyimlemeye daha açık olduğunu göstermektedir. Algılar yemeğe göre farklılaşmakla beraber her iki kültürde de mor ve siyahın katkı madde algısı oluşturduğu tespit edilmiştir. Renkli yemekler bireyleri katkı maddesi içerdiği kanısına itebileceğinden, rengin nasıl elde edildiği ile ilgili açıklamaların menülere eklenmesi önerilmektedir.

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Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey

Cited by 10 publications

References 9 publications

Crossmodal correspondences between visual features and tastes in preschoolers: an exploratory study

Crossmodal correspondences between visual features and tastes in preschoolers: an exploratory study

The Creative Space Theory as a map to explore the mind

Renklerin Yemek Tercihleri ve Algıları Üzerindeki Etkisi: Türk ve Alman Kültürleri Karşılaştırması

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