Fully revised and updated, this edition includes new information on sensory modalities; disease states affecting sensation; nutritional manipulation; unusual sensory hallucinations of food; using flavor to suppress appetite; and the concept of a sixth taste in gustation, lipid and fat receptors on the tongue.
This multidisciplinary reference book brings together cutting-edge health and illness topics from around the globe. It offers a range of theoretical and critical perspectives to provide contemporary insights into complex health issues that can offer ways to address inequitable patterns of illness and ill-health.