A Psychology of Food: More Than a Matter of Taste

By B. Lyman. 2012

104 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/702cc83667546d3f2b88e898c2f80d5decf17328

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In Food Science

Citations in the corpus

Just how much of what we taste derives from the sense of smell? (2015, background): “However, the fact that (as far as I am aware) this claim first appears in Lyman’s 1989 [4] popular science book A psychology of food, more than a matter of taste is consistent (at least chronologically) with the suggestion that the source article for all claims of this sort was Murphy, Cain, and Bar”
Plate shape and colour interact to influence taste and quality judgments (2013, background): “Lyman [37] suggested that taste perception may be influenced by figure-ground (that is, food-plate) contrasts.”
The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it (2013, background): “have driven the perception of saltiness when tasting from the blue spoon (see also [39]).”
The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage (2012, background): “The containers from which we eat and drink influence our perception of food and beverages and the overall consumption experience to a greater extent than most of us are consciously aware of (e.g., Lyman 1989; see Spence et al. 2012, for a recent review).”
Slim by Design: Redirecting the Accidental Drivers of Mindless Overeating (2014, background): “…similar to loud sounds, harsh lighting makes people eat faster and reduces the time they stay in a restaurant whereas soft or warm lighting (including candlelight) generally causes people to linger and likely enjoy an unplanned dessert or an extra drink (Lyman 1989; Stroebele & De Castro 2004).”