Introduction to Crafting Senses: Circulating the Knowledge and Experience of Taste Special Issue of Food and Foodways, June 2014

YUSON JUNG; NICOLAS STERNSDORFF CISTERNA

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Introduction to Crafting Senses: Circulating the Knowledge and Experience of Taste Special Issue of Food and Foodways, June 2014

机译：手工艺感简介：传播美食和美食之路的味觉特刊，2014年6月

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The quintessential summer strawberry, a taste that evokes childhood memories, a new and exciting flavor combination. The nose picks up the scents, the eyes scan the offerings, the mouth waters, the hand reaches and feels the texture, bite, bite again, the sounds and the gustatory apparatus kicks into high gear, the senses interact in creating a sensorial experience of food. The flavors linger on the palate and a memory is formed. The body interacts with the food as it moves through and out of the digestive system, hopefully without mishaps.

机译：夏季草莓的典型代表，一种唤起童年回忆的味道，一种新颖而令人兴奋的风味组合。鼻子闻到香气，眼睛扫视产品，漱口，手伸手摸摸，再次咬，咬，声音和味觉装置跳动，感官相互作用，创造出一种感官体验。餐饮。风味留在味蕾上并形成记忆。当食物通过和离开消化系统时，身体会与之相互作用，希望不会发生任何不幸。

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《Food & Foodways》 |2014年第2期|1-4|共4页
作者
YUSON JUNG; NICOLAS STERNSDORFF CISTERNA;
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作者单位

Department of Anthropology, Wayne State University, Detroit, Michigan, USA;

Anthropology Department, Harvard University, Cambridge, Massachusetts, USA;

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正文语种 eng
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机译：食品和食品专业特刊简介

Introduction to Crafting Senses: Circulating the Knowledge and Experience of Taste Special Issue of Food and Foodways, June 2014

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