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The aim of this volume is to present clearly the accepted facts of psychology. Throughout, emphasis has been placed upon fact rather than theory. Where theories conflict, the better one has been chosen, the others merely neglected. This may seem dogmatic in places, but in a text dogmatism is preferable to confusion. The point of view is on the whole functional; more attention is given to what mind does than to what it is. With this goes an emphasis upon the outward manifestations of consciousness and upon the behaviour of others to the subordination of the individual consciousness. Nevertheless, use is made of the results of structural psychology wherever they throw light upon function or are interesting for themselves. The position, it is hoped, combines the advantages of the rival schools. The content of a text-book in psychology is sufficiently agreed upon to require no comment. The general practice has been followed of introducing a brief exposition of the nervous system and its function. This is done with a full appreciation that it is no part of the task of the psychologist to teach neurology, but with the conviction that the beginning student in psychology is not likely to have acquired the knowledge elsewhere. In this treatment as little detail of structure has been given as is compatible with an understanding of function. Large use has been made of the hypothesis of the synapse. Its convenience in explaining habit and association outweighs any scruples about its final position in physiology. For the rest, I have deviated from traditional usage only in introducing rather more of the results of recent experiment. A body of knowledge has been developing in connection with memory and action that seems ripe for embodiment in a text. Similar considerations have led to the introduction of chapters on fatigue and on the transfer of training. The general arrangement followed is relatively novel. It consists in first developing a few simple principles and then making frequent application of them to the more complicated processes. Sensation, habit, retention, and selection or control are fundamental and appear repeatedly in mental operations of all kinds. When they are once understood, it is only necessary to develop their applications and interconnections to master the more developed operations. The method involves much repetition, but not more than the experience of the writer has proved necessary. What is not understood in one connection is made clear by the next application. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

Sensation seeking.

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Affective and dynamic functions --- Sensation seeking --- Psychobiology --- Testing --- #PBIB:2002.3 --- Psychobiology. --- Sensation seeking. --- Testing. --- Stimulation seeking --- Personality --- Biological psychology --- Biopsychology --- Biology --- Human behavior --- Psychology --- Biological psychiatry

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Most of us crave new experiences and sensations. Whether it's our attraction to that new burger place or the latest gadget, newness tugs at us. But what about those who can't seem to get enough? They jump out of planes, climb skyscrapers, and will eat anything (even poisonous pufferfish) ... Prompting others to ask 'what's wrong' with them. These are high sensation-seekers and they crave intense experiences, despite physical, or social risk. They don't have a death wish, but seemingly a need for an adrenaline rush, no matter what. Buzz! describes the world of the high sensation-seeking personality in a way that we can all understand. It explores the lifestyle, psychology, and neuroscience behind adrenaline junkies and daredevils. This tendency, or compulsion, has a role in our culture. But where is the line between healthy and unhealthy thrill-seeking? The minds of these adventurers are explained page by page.

Sensation seeking. --- Risk-taking (Psychology) --- Risk behavior --- Risky behavior --- Taking risks --- Human behavior --- Stimulation seeking --- Personality

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Sensation seeking --- Risk-taking (Psychology) --- Arousal --- Risk-Taking --- Sensation --- Dangerous Behavior --- Psychophysiology --- Social Problems --- Behavior --- Nervous System Physiological Processes --- Behavior and Behavior Mechanisms --- Psychological Phenomena and Processes --- Nervous System Physiological Phenomena --- Sociology --- Musculoskeletal and Neural Physiological Phenomena --- Psychiatry and Psychology --- Social Sciences --- Phenomena and Processes --- Anthropology, Education, Sociology and Social Phenomena --- Psychology --- Social Sciences

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Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

History of engineering & technology --- food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption