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Articles

Food Aesthetic

• Korsmeyer, C. (2002). Delightful, Delicious, Disgusting. The Journal od Aesthetic and Art Criticism, 60(3), 217-225.
• Sweeney, K. W. (2007). Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetic of Food. In F. Allhoff & D. Monroe (Eds.), Food & Philosophy: eat, think and be merry. Malden, MA, USA: Blackwell Publishing Ltd.

Food Psychology

• Hoch, S. J., Bradlow, E. T., & Wansink, B. (1999). The variety of an assortment. Marketing Science, 18(4), 527-546.
• Wansink, B., & Cheney, M. M. (2005). Super bowls: Serving bowl size and food consumption. Jama-Journal of the American Medical Association, 293(14), 1727-1728.
• Wansink, B., Painter, J., & Ittersum, K. v. (2001). Descriptive menu labels' effect on sales. Cornell hotel and Restaurant Administration Quarterly, 42(6), 68-72.
• Wansink, B., van Ittersum, K., & Painter, J. E. (2005). How descriptive food names bias sensory perceptions in restaurants. Food Quality & Preference, 16, 393-400.
• Sobal, J., and Wansink, B. (2007). Kitchenscapes, tablescapes, platescapes, and foodscapes - Influences of microscale built environments on food intake. Environment and Behaviour, 39 (1), 124-142.

Eating experience

• Edwards, J. S. A., & Gustafsson, I. B. (2008). The Five Aspects Meal Model. Paper presented at the First international PhD conference - rationale and background, Orebro University, Sweden, 02-06 June 2007.
• Edwards, J. S. A., & Gustafsson, I. B. (2008). The room and atmosphere as aspects of the meal: a review. Paper presented at the First international PhD conference - rationale and background, Orebro University, Sweden, 02-06 June 2007.
• Macht, M., Meininger, J., & Roth, J. (2005). The pleasure of eating: a qualitative analysis. Journal of Happiness Studies, 6, 137-160.
• Satterfield, D., Sunghyun, K., Baer, R., & Ladjahasan, N. (2008). Food as Experience. A design and Evaluation Methodology. Paper presented at the Design Research Siciety Biennal Conference, Sheffield UK.