Author(s): Neslihan ÅÄ°MÅEK
Regarding the concept of gastrophysics, it can be said that it is an interdisciplinary field paying attention to the sensory characteristics of foods and aiming to increase the quality of the foods served. The concept of gastrophysics has been researched and described in two different ways as a result of the combination of both the gastronomy-science and gastronomy-psychophysics sciences. In the definitions and researches related to the concept of gastrophysics, the senses were given a common ground. The aim of this study is to introduce the concept by compilling studies about gastrophysics. During the literature review, it was observed that a detailed description of the concept is lacking in the field of gastronomy and science. For this reason, this study investigates and explains the concept of gastrophysics that emerges from the integration of gastronomy and psychophysics extensively. The study may be considered to be a distinctive contribute to the field because of the absence of similar studies in Turkey.
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