The pleasure of food: underlying brain mechanisms of eating and other pleasures

Flavour

Morten L Kringelbach¹ 

[1] Department of Psychiatry, University of Oxford, Warneford Hospital, Oxford OX3 7JX, England

关键词: Anhedonia;    Learning;    Liking;    Wanting;    Cingulate cortex;    Orbitofrontal cortex;    Operculum;    Insula;    Multimodal integration;    Food;    Pleasure;    Hedonic;    Satiation;    Satiety;    Pleasure cycle;    Brain;    Gastronomy;    Dinner;   

Others  :  1150989
DOI  :  10.1186/s13411-014-0029-2

 received in 2014-12-19, accepted in 2014-12-30,  发布年份 2015

【 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.

【 授权许可】

   
2015 Kringelbach; licensee BioMed Central.

【 图 表 】

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