Results 211 to 220 of about 222,077 (269)
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2022
This chapter demonstrates how integrating isotopic analyses and more traditional zooarchaeological methods can help to bridge the gap between theory and practice by exploring variation in the management and distribution of faunal resources recovered from disparate socio-economic spheres of consumption at the palatial settlement of Mycenae, Greece ...
Gypsy Price, Kim Shelton, John Krigbaum
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This chapter demonstrates how integrating isotopic analyses and more traditional zooarchaeological methods can help to bridge the gap between theory and practice by exploring variation in the management and distribution of faunal resources recovered from disparate socio-economic spheres of consumption at the palatial settlement of Mycenae, Greece ...
Gypsy Price, Kim Shelton, John Krigbaum
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British Dental Journal, 1993
When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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2012
Personal experience, learned eating behaviors, hormones, neurotransmitters, and genetic variations affect food consumption. The decision of what to eat is modulated by taste, olfaction, and oral textural perception. Taste, in particular, has an important input into food preference, permitting individuals to differentiate nutritive and harmful ...
María Mercedes, Galindo +4 more
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Personal experience, learned eating behaviors, hormones, neurotransmitters, and genetic variations affect food consumption. The decision of what to eat is modulated by taste, olfaction, and oral textural perception. Taste, in particular, has an important input into food preference, permitting individuals to differentiate nutritive and harmful ...
María Mercedes, Galindo +4 more
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Tasting Food, Tasting Nostalgia
2018In this chapter, I use Cai Lan (aka Chua Lam), a Hong Kong–based food critic, as a case study to examine the construction of masculine identity through gastronomic literature. Cai integrates a cosmopolitan outlook and traditional literati sensibilities into his work, and he draws upon both world-based culinary knowledge and locally based individual ...
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Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover
Current Pharmaceutical Design, 2014In the oral cavity, taste receptor cells dedicate to detecting chemical compounds in foodstuffs and transmitting their signals to gustatory nerve fibers. Heretofore, five taste qualities (sweet, umami, bitter, salty and sour) are generally accepted as basic tastes.
Shusuke, Iwata +2 more
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Current Opinion in Nephrology and Hypertension, 1997
The regulation of sodium metabolism is achieved by the adaptive sodium-saving capacities in epithelia and by hormones acting within the brain to modulate salt appetite. Taste, especially in rodents, has a sodium-specific component that provides a guiding function for salt intake.
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The regulation of sodium metabolism is achieved by the adaptive sodium-saving capacities in epithelia and by hormones acting within the brain to modulate salt appetite. Taste, especially in rodents, has a sodium-specific component that provides a guiding function for salt intake.
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Physiological Reviews, 1996
Recent research on cellular mechanisms of peripheral taste has defined transduction pathways involving membrane receptors, G proteins, second messengers, and ion channels. Receptors for organic tastants received much attention, because they provide the specificity of a response. Their future cloning will constitute a major advance.
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Recent research on cellular mechanisms of peripheral taste has defined transduction pathways involving membrane receptors, G proteins, second messengers, and ion channels. Receptors for organic tastants received much attention, because they provide the specificity of a response. Their future cloning will constitute a major advance.
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Conditioned taste aversions: Generalization to taste mixtures
Physiology & Behavior, 1984Rats were trained to take their daily water ration within a 30-min session, during which the number of licks per 10-sec presentation of a drinking tube could be recorded. During one of these sessions, one of three stimuli (sucrose, NaCl or HCl) was presented, followed by the administration of cyclophosphamide to produce a conditioned taste aversion ...
D V, Smith, R M, Theodore
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Thalamic taste nuclei lesions and taste aversion
Physiology & Behavior, 1978Abstract Rats with thalamic taste nuclei lesions were adapted to a 23 hr 50 min deprivation schedule and then presented with 0.125 percent saccharin followed by an injection of LiCl or saline. When retested with saccharin, animals with lesions showed a marked attenuation in taste aversion as compared to controls.
C C, Loullis +2 more
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The American Journal of Psychoanalysis, 2014
The author integrates Zen Buddhist and psychoanalytic principles to introduce the notion of "spontaneously arising intuitive models." On the basis of the Zen teaching stories and patient dreams, this paper explores the meanings and psychic functions such intuitive models serve for patients. The notion of "the gap" constitutes a central organizing theme,
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The author integrates Zen Buddhist and psychoanalytic principles to introduce the notion of "spontaneously arising intuitive models." On the basis of the Zen teaching stories and patient dreams, this paper explores the meanings and psychic functions such intuitive models serve for patients. The notion of "the gap" constitutes a central organizing theme,
openaire +2 more sources