This state-of-the-art handbook provides an authoritative overview of the field of perception, with special emphasis on new developments and trends. Surveys the entire field of perception, including vision, hearing, taste, olfaction, and cutaneous sensibility. Ideal for researchers and teachers looking for succinct, state-of-the-art overviews of areas outside their speciality, and for anyone wanting to know about current research and future trends. Uses a tutorial approach that results in a balanced description of topics. A 'Selected Readings' section points to general references that provide more detailed treatments of each topic; 'Additional Topics' provide references to important topics. Written by noted authorities in the field. Now available in full text online via xreferplus, the award-winning reference library on the web from xrefer. For more information, visit www.xreferplus.com

This state-of-the-art handbook provides an authoritative overview of the field of perception, with special emphasis on new developments and trends.

The highly accessible Sensation and Perception presents a current and accurate account of modern sensation and perception from both a cognitive and neurocognitive perspective. To show students the relevance of the material to their everyday lives and future careers, authors Bennett L. Schwartz and John H. Krantz connect concepts to real-world applications, such as driving cars, playing sports, and evaluating risk in the military. Interactive Sensation Laboratory Exercises (ISLE) provide simulations of experiments and neurological processes to engage readers with the phenomena covered in the text and give them a deeper understanding of key concepts. The Second Edition includes a revamped version of the In Depth feature from the previous edition in new Exploration sections that invite readers to learn more about exciting developments in the field. Additionally, new Ponder Further sections prompt students to practice their critical thinking skills with chapter topics.

I. Learning & Memory: Elizabeth Phelps & Lila Davachi (Volume Editors) Topics covered include working memory; fear learning; education and memory; memory and future imagining; sleep and memory; emotion and memory; motivation and memory; inhibition in memory; attention and memory; aging and memory; autobiographical memory; eyewitness memory; and category learning.

The field of perception is devoted to explaining the operation of the senses and the experiences and behaviors resulting from stimulation of the senses. Perceptual processes such as recognizing faces, seeing color, hearing music, and feeling pain represent the actions of complex mechanisms, yet we usually do them easily. The Encyclopedia of Perception presents a comprehensive overview of the field of perception through authoritative essays written by leading researchers and theoreticians in psychology, the cognitive sciences, neuroscience, and medical disciplines. It presents two parallel and interacting approaches: the psychophysical, or determining the relationship between stimuli in the environment and perception, and the physiological, or locating the biological systems responsible for perception. Are there any processes not associated with perception? Surely there are, but the pervasiveness of perception is truly impressive, and the phenomena of perception and its mechanisms are what this encyclopedia is about. Key Features Contains 16 pages of color illustration and photography to accompany the entries Offers a varied and broad list of topics, including basic research as well as methodologies, theoretical approaches, and real-world applications of perceptual research Emphasizes human perception but includes ample research because of its importance in its own right and because of what this research tells us about human perception Written by recognized experts from many disciplines but for an audience with no previous background in perception—students and members of the general public alike Key Themes Action Attention Audition Chemical Senses Cognition and Perception Computers and Perception Consciousness Disorders of Perception Illusory Perceptions Individual Differences (Human) and Comparative (Across Species; Not Including Ageing, Disorders, and Perceptual Development) Methods Perceptual Development/Experience Philosophical Approaches Physiological Processes Sense Interaction Skin and Body Senses Theoretical Approaches Visual Perception

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

The Oxford Handbook of the Philosophy of Perception is a survey by leading philosophical thinkers of contemporary issues and new thinking in philosophy of perception. It includes sections on the history of the subject, introductions to contemporary issues in the epistemology, ontology and aesthetics of perception, treatments of the individual sense modalities and of the things we perceive by means of them, and a consideration of how perceptual information is integrated and consolidated. New analytic tools and applications to other areas of philosophy are discussed in depth. Each of the forty-five entries is written by a leading expert, some collaborating with younger figures; each seeks to introduce the reader to a broad range of issues. All contain new ideas on the topics covered; together they demonstrate the vigour and innovative zeal of a young field. The book is accessible to anybody who has an intellectual interest in issues concerning perception.

. Bruce Goldstein's SENSATION AND PERCEPTION, the best-seller which has helped over 150,000 students understand the ties between how we sense the world and how the body interprets these senses, is now in a brilliant full-color Seventh Edition. A key strength of this text has always been the ability to show the student what they are learning through examples and visuals. Now, the book takes this visual learning one step further by using color throughout as a learning tool. As the sole author of the text, Goldstein's singular voice combines with his extensive classroom experience and most innovative research to create a visual text unparalleled in the field. The text walks the student through an intriguing journey of the senses with a mixture of clarity and thoroughness. The accompanying, "Virtual Lab" media exercises (available both on CD-ROM, within the Perception PsychologyNowTM student tutorial platform, and in the online WebTutorTM Advantage product) offer a wide array of animations and examples designed to stimulate understanding of difficult concepts. Every chapter has been updated for currency and readability, and a new chapter six on Visual Attention rounds off this timely revision.

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.