A personal history of sensory science.
This article traces the history of Sensory Science in America. It starts with the roots of psychophysics in nineteenth-century Germany, following from Weber to Fechner to Wundt to Titchener to Boring and finally to SS Stevens. Next it discusses early discrimination testing at Carlsberg Brewery in De...
| Published in: | Food, Culture & Society Vol. 22; no. 2; pp. 203 - 224 |
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| Format: | Article |
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Taylor & Francis Ltd
Apr2019
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| Online Access: | View this record in EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ssf&AN=135671168&site=ehost-live header: @attributes: shortDbName: ssf uiTerm: 135671168 longDbName: Social Sciences Full Text (H.W. Wilson) uiTag: AN controlInfo: bkinfo: jinfo: jid: 15528014 1GVA jtl: Food, Culture & Society issn: 15528014 maglogo: N pubinfo: dt: Apr2019 vid: 22 iid: 2 pid: 377 pub: Taylor & Francis Ltd artinfo: ui: 135671168 10.1080/15528014.2019.1573043 ppf: 203 ppct: 21 formats: fmt: – @attributes: type: T – @attributes: type: P size: 1.9MB tig: atl: A personal history of sensory science. aug: au: Heymann, Hildegarde affil: Department of Viticulture and Enology, University of California, Davis, CA, USA su: Germany United States Food production Food science Psychophysics 19th century history sug: subj: Food production Germany United States Food science Psychophysics 19th century history keyword: Davis Rose Marie Pangborn Sensory science University of California Davis Rose Marie Pangborn Sensory science University of California ab: This article traces the history of Sensory Science in America. It starts with the roots of psychophysics in nineteenth-century Germany, following from Weber to Fechner to Wundt to Titchener to Boring and finally to SS Stevens. Next it discusses early discrimination testing at Carlsberg Brewery in Denmark and at Seagram Corporation in the USA. A brief history of the start of hedonic testing at the Chicago Quartermaster's store by David Peryam will be followed by the start of descriptive testing. Specifically, the work by Jean Caul, Herbert Stone, and Joel Sidel, as well as Elaine Skinner and Gail Civille, is covered. Lastly the seminal effect of Rose Marie Pangborn, and especially her Sensory Evaluation of Food Course on sensory science worldwide, is discussed. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: N holdings: @attributes: islocal: N |
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