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Gastrophysics: Current approaches and future directions

  • Published:2021-10-01 Issue:2 Volume:6 Page:137-152
  • ISSN:2056-6522
  • Container-title:International Journal of Food Design
  • language:en
  • Short-container-title:International Journal of Food Design

Author:

Velasco Carlos1ORCID,Michel Charles2ORCID,Spence Charles3ORCID

Affiliation:

1. 0000000123619429BI Norwegian Business School

2. 0000000404617227Institut Paul Bocuse

3. 0000000419368948University of Oxford

Publisher

Intellect

Subject

Visual Arts and Performing Arts,Food Science

Reference109 articles.

1. Making sense of human-food interaction,2019

2. Playing with food: Reconfiguring the gastronomic experience through play,2018

3. Nestlé’s groundbreaking material science makes less sugar taste just as good,2016

4. Connecting flavors in social media: A cross cultural study with beer pairing;Food Research International,2019

5. Physics in the kitchen;Flavour,2013

Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessing the visual appeal of real/AI-generated food images;Food Quality and Preference;2024-07

2. Gastronomi ve mutfak sanatları eğitim programlarının incelenmesine yönelik bir araştırma;Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi;2024-06-28

3. Development of a New Conceptual Framework for Better Understanding of the Food Consumer: An Interdisciplinary Big Data Approach;Baltic Journal of Modern Computing;2024

4. Space Food in the Media;Edition Medienwissenschaft;2023-11-02

5. Editorial: The future of human-food interaction;International Journal of Gastronomy and Food Science;2023-06
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