A Taste of the Science of Eating: Insights from the Science of Smelling and Tasting
暫譯: 飲食科學的品味：來自嗅覺與味覺科學的洞見

為什麼你會品嚐到你所品嚐的味道，嗅覺又如何呢？許多書籍探討美食，但很少深入解釋嗅覺和味覺背後的過程。本書探討了嗅覺和味覺，以及在進食過程中這些感官與其他感官之間的互動。它還強調了心理學在嗅覺、味覺和進食中的重要性。

其他主題包括風味、鼻子的運作和嗅覺（交叉）適應、氣味物質的使用、情感與飲食之間的關係等等。本書幫助你理解為什麼你喜歡和吃某些食物，並展示了這個領域的迷人複雜性。

Garmt Dijksterhuis studied experimental psychology and methodology at the University of Utrecht and wrote his PhD dissertation at the department of Data Theory at the University of Leiden, in the Netherlands. He has written or co-authored some 150 publications in sensory and consumer science, statistics and psychology. He is one of the founders of the Sensometric society and is a member of the editorial board of several journals in the area of eating and food perception.

He has over thirty year experience in sensory science and experimental psychology and worked in academia, research institutes and in the food industry. He has done research on a variety of topics including multisensory perception, consumer (food) choice, sensory science and sensometrics.

Garmt taught courses in food perception, sensory science and related topics and has been a visiting scientist at several universities and research institutes. He is an invited speaker at many scientific conferences as well as at meetings for a more general audience and has been a guest in several podcasts and in interviews by the media.

Currently Garmt is teaching at the Faculty of Psychology and Neuroscience of Maastricht University in the Netherlands.

Garmt Dijksterhuis 在烏特勒支大學研究實驗心理學和方法論，並在荷蘭萊頓大學的數據理論系撰寫了他的博士論文。他在感官與消費科學、統計學和心理學領域撰寫或共同撰寫了約150篇出版物。他是感官計量學會的創始人之一，並且是多本與飲食和食物感知相關期刊的編輯委員會成員。

他在感官科學和實驗心理學方面擁有超過三十年的經驗，曾在學術界、研究機構和食品行業工作。他的研究主題包括多感官感知、消費者（食品）選擇、感官科學和感官計量學。

Garmt 教授有關食物感知、感官科學及相關主題的課程，並曾在多所大學和研究機構擔任訪問科學家。他是許多科學會議的受邀演講者，也參加過針對更廣泛觀眾的會議，並曾在多個播客和媒體訪談中作為嘉賓。

目前，Garmt 在荷蘭馬斯特里赫特大學的心理學與神經科學系教授。