Apart from taste and smell, there are many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as, of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well-known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of Prof. H. J. Eysenck on the “stimulus hunger” of extroverts and the “stimulus avoidance” of introverts.

　　The reviewer uses a Polish proverb at the beginning of the article in order to

　　A. introduce, in an interesting manner, the discussion of food.

　　B. show the connection between food and nationality of food.

　　C. indicate that there are various ways to prepare food.

　　D. impress upon the reader the food value of fish.

　　The reviewers appraisal of “Principles of Sensory Evaluation of Food” is one of

　　A. mixed feelings. B. indifference

　　C. high praise. D. faint praise.

　　The writer of the article does not express the view, either directly or by implication, that

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