By Philip G. Creed
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Additional resources for A Study of the Sensory Characteristics of Food produced by the Sous Vide System
1 The human animal and pleasure The 'pleasure principle', defined as the maximisation of pleasure and the minimisation of pain is widely regarded as a fundamental motive in human behaviour and survival (Cabanac 1985; Epstein 1993). Berlyne (1973) quotes Aristotle as writing 'where there is pain and pleasure, there is necessarily also desire' and' desire is an impulse towards what is pleasant'. Aristotle is also quoted (Solomon 1993) as defining emotion 'as that which leads one's condition to become so transformed that his judgement is affected, and which is accompanied by pleasure and pain'.
K. K. 3 Results from Experiment 1 The data from the Duo-Trio tests (Table 4) were tested for significance using tables in Amerine et at. (1965). 01) (Abacus Concepts 1992) for analysis of variance. Condition No. No. identifying of sous vide as assessors different No. identifying control as different No. O5 - not significant Table 4. Numbers discriminating between conventionally cooked and sous vide processed chicken in red wine sauce. 001). 05). The reasons given by assessors for discriminating between the samples are summarised in Table 5.
However, Pfaffmann (1960) thought that gustatory stimulation could elicit and reinforce behaviour in its own right, pleasure for its own sake. A F F + 1, c T I V E QUALiTATIVE Stimulus nature y Figure 10. Ti-i-dimensional sensation from Cabanac (1979). It can therefore be postulated that pleasure is fundamentally related to human motivational and physiological needs. These needs often focus on the eating of food so models of how these needs interact to explain and predict food acceptability have been devised.