Tasting and Smelling presents a comprehensive overview to
research on these two important modes of perception. The book
offers a review of research findings on the biophysics,
neurophysiology, and psychophysicsof both senses, as well as
discussing the emotional component associated with taste and smell,
and clinical disorders affecting each of these two senses.
Tasting and Smelling answers how odors and flavors are
perceived, why we have favorites, and what happens when our senses
go awry. This book is of interest to the researcher in perception,
cognition, or neurophysiology.