TY - JOUR
T1 - WHEN SCIENCE AND ART MEET
T2 - SENSORY FLAVOUR EXPERIENCE FROM LOCAL GHANAIAN DISHES
AU - Agyei-Amponsah, J.
AU - Adjei, M. Y.B.
N1 - Publisher Copyright:
© 2022, African Journal of Food, Agriculture, Nutrition and Development. All Rights Reserved.
PY - 2022
Y1 - 2022
N2 - Although many of us will agree that we “eat to live”, we also agree that the food we eat (to live), should bring us happiness and contribute positively to our wellbeing. Simply put, food should be nutritious, healthy and enjoyable. It, therefore, comes as no surprise that humans will use all their five (5) senses to assess the quality of food before and during consumption. The five basic senses are the sense of sight, smell, touch, taste and hearing (Fig 1).
AB - Although many of us will agree that we “eat to live”, we also agree that the food we eat (to live), should bring us happiness and contribute positively to our wellbeing. Simply put, food should be nutritious, healthy and enjoyable. It, therefore, comes as no surprise that humans will use all their five (5) senses to assess the quality of food before and during consumption. The five basic senses are the sense of sight, smell, touch, taste and hearing (Fig 1).
UR - http://www.scopus.com/inward/record.url?scp=85125854681&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:85125854681
SN - 1684-5358
VL - 22
JO - African Journal of Food, Agriculture, Nutrition and Development
JF - African Journal of Food, Agriculture, Nutrition and Development
IS - 1
ER -