Complex Chemical Physics and Gastronomie for Symbiotic Science

Abstract

We get an earful of “Eating is culture”. As the research of physiology of taste sensation developed in 1970s, the research of eating put into area of natural science. Then the image of eating attained sufficient depth in multi-strata approach after the book titled “Science of Trick for Cusine” written by K. Sugita appeared. In recent, researches of physiology of various sensations are developing with the evolving of brain research. In this report, we summarize the image of eating at chemical physical viewpoint after we explained the current of “eating research”.