The pleasure of food: Underlying brain mechanisms of eating and other pleasures
Open accessAbstract
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.
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Large areas of the sensory cortex are dedicated to the lips and tongue, demonstrating the importance of somatosensory perception.
“The importance of somatosensory perception is demonstrated in the large areas of the sensory cortex dedicated to the lips and tongue [168].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [168]
The “Brain processing Satiety cascades” section says oral sensory information is processed in primary sensory cortices, and “Learning-dependent multisensory representations” includes somatosensory input in food processing. Neither passage says that large areas of sensory cortex are dedicated to the lips and tongue, the specific evidence the citing sentence attributes to this paper. No page numbers are available in our copy. (LLM, conf=0.78)
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- Authors
- Kringelbach, M. L.
- Affiliations
- Aarhus University (DK)
- Corresponding author
- Kringelbach, Morten L
- Venue
- Flavour
- Published
- 2015-03-02
- Volume
- 4
- Issue
- 1
- ISSN
- 2044-7248 (ISSN-L)
- OpenAlex
- W2147010911
- Cited by
- 62
- References
- 92
- Citations by year
- 2026: 8 · 2025: 4 · 2024: 8 · 2023: 6 · 2022: 2 · 2021: 7 · 2020: 9 · 2019: 6 · 2018: 2 · 2017: 4 · 2016: 3 · 2015: 3
- FWCI
- 1.86
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Flavour (publishedVersion, cc-by)
- Funders
- TrygFonden
- Topics
- Life Sciences › Neuroscience › Cellular and Molecular Neuroscience › Neurotransmitter Receptor Influence on Behavior
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Keywords
- food enjoyment, eating, taste perception, molecular gastronomy, food texture, happiness
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