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Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Gordon M. Shepherd
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Description for Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Paperback. Num Pages: 288 pages, 13 illus. BIC Classification: MFGG; PDZ; PSAN. Category: (P) Professional & Vocational. Dimension: 157 x 228 x 15. Weight in Grams: 408.
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the ... Read more
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the ... Read more
Product Details
Publisher
Columbia University Press United States
Number of pages
288
Format
Paperback
Publication date
2013
Condition
New
Number of Pages
288
Place of Publication
New York, United States
ISBN
9780231159111
SKU
V9780231159111
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-15
About Gordon M. Shepherd
Gordon M. Shepherd is professor of neurobiology at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. He has made fundamental contributions to the study of brain microcircuits, as summarized in his highly regarded edited reference work The Synaptic Organization of the Brain. His current research focuses on olfaction at the level of microcircuits ... Read more
Reviews for Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Neurogastronomy is a personal yet magisterial account of the new brain-based approach to flavor perception. Gordon M. Shepherd's panoramic view of science, culture, and behavior is that of a true pioneer of the chemical senses.
Avery Gilbert, Author of What the Nose Knows: The Science of Scent in Everyday Life Cooking? It is first love, then art, then technique. ... Read more
Avery Gilbert, Author of What the Nose Knows: The Science of Scent in Everyday Life Cooking? It is first love, then art, then technique. ... Read more