Mouth work: bodily action in sensory science-Reference-Cited by-同舟云学术

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Mouth work: bodily action in sensory science

Published:2019-03-15 Issue:2 Volume:22 Page:224-236
ISSN:1552-8014
Container-title:Food, Culture & Society
language:en
Short-container-title:Food, Culture & Society

Author:

Butler Ella¹

Affiliation:

1. Department of Anthropology, The University of Chicago, Chicago, USA

Funder

Wenner-Gren Foundation Dissertation Fieldwork Grant

National Science Foundation Doctoral Dissertation Improvement Grant

University of Chicago Social Science Division Research Grant

Chemical Heritage Foundation Doan Fellowship

Publisher

Informa UK Limited

Subject

Cultural Studies,Social Psychology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15528014.2019.1573044

Reference32 articles.

1. Designing flavors for mass consumption

2. The economy of qualities

3. Food oral processing—A review

4. GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL

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1. Traditional, Artisan, and Craft Foods and Drinks;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. The normative order of sensing: enacting the tasting sheet in tasting training sessions;Text & Talk;2023-11-09

3. Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis;International Journal of Gastronomy and Food Science;2023-09

4. Making Measuring Bodies;Science, Technology, & Human Values;2021-09-03

5. Bad to chew: a commentary on the taste of texture;Food, Culture & Society;2019-07-22

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