文章基本信息

标题：The pleasure of food: underlying brain mechanisms of eating and other pleasures
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作者：Morten L Kringelbach
期刊名称：Flavour
电子版ISSN：2044-7248
出版年度：2015
卷号：4
期号：1
页码：20
DOI：10.1186/s13411-014-0029-2
语种：English
出版社：BioMed Central
摘要：As all chefs know, great food can have a transformational impact. A great deal of recent research has gone into using the new techniques from molecular gastronomy and gastrophysics to create innovative meals with delicious original textures and flavours. These novel creations have elicited much excitement from food critiques and diners alike. Much stands to be gained if these developments were to be matched by a better understanding of how the pleasure of food comes about in the brain. This review summarises the current state-of-the-art of the science of pleasure and specifically the brain’s fundamental computational principles for eating and the pleasures evoked. It is shown how the study of food has advanced our understanding of the unitary pleasure system that is used for all pleasures. As such, these novel insights may come to serve as a guide for chefs of how to combine science and art in order to maximise pleasure—and perhaps even increase happiness.
关键词：Dinner ; Gastronomy ; Brain ; Pleasure cycle ; Satiety ; Satiation ; Hedonic ; Pleasure ; Food ; Multimodal integration ; Insula ; Operculum ; Orbitofrontal cortex ; Cingulate cortex ; Wanting ; Liking ; Learning ; Anhedonia