Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.56, very good condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.56, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.56, fair condition, Sold by ThriftBooks-Baltimore rated 5.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.62, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2011 by Columbia University Press.
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Pages include notes, underlining, or highlighting. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $5.00, very good condition, Sold by JDH Lawton OK rated 5.0 out of 5 stars, ships from LAWTON, OK, UNITED STATES, published 2012 by Columbia University Press.
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Very good in very good dust jacket. Ex-library. xiii, 267 p. : ill.; 24 cm. LCCN 2011029170 Type of material Book Personal name Shepherd, Gordon M., 1933-Main title Neurogastronomy: how the brain creates flavor and why it matters / Gordon M. Shepherd. Published/Created New York: Columbia University Press, c2012. Description xiii, 267 p. : ill.; 24 cm. ISBN 9780231159104 (cloth: alk. paper) 9780231530316 (e-book) 9780231159111 (pbk. ) LC classification QP456. S56 2012 Contents The revolution in smell and flavor--Dogs, humans, and retronasal smell--How the mouth fools the brain--The molecules of flavor--Making pictures of smells--Smell receptors for smell molecules--Forming a sensory image--Images of smell: an "aha" moment--A smell is like a face--Pointillist images of smell--Enhancing the image--Creating, learning, and remembering smell--Creating flavor--Smell and flavor--Taste and flavor--Mouth-sense and flavor--Seeing and flavor--Hearing and flavor--The muscles of flavor--Putting it together: the human brain flavor system--Why it matters--Flavor and emotions: "images of desire"--Flavor and memory: reinterpreting Proust--Flavor and obesity--Decisions and the neuroeconomics of flavor and nutrition--Plasticity in the human brain flavor system--Smell, flavor, and language--Smell, flavor, and consciousness--Smell and flavor in human evolution--Why flavor matters. LC Subjects Taste--Physiological aspects. Smell--Physiological aspects. Flavor. Other Subjects Olfactory Perception--physiology. Brain--physiology. Taste Perception--physiology. Notes Includes bibliographical references (p. 243-255) and index. Dewey class no. 612.8 NLM class no. WV 301 Other system no. (DNLM)101564297
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $6.00, like new condition, Sold by Booksup rated 5.0 out of 5 stars, ships from Laguna Niguel, CA, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $7.99, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2011 by Columbia University Press.
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