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 ...
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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 perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
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Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $4.98, good condition, Sold by ThriftBooks-Reno rated 4.0 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. $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. $6.13, fair condition, Sold by Seattle Goodwill rated 5.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2011 by Columbia University Press.
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Fair. This is a former library book with stickers, inserts and markings. 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!
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Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $6.45, very good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $6.53, good condition, Sold by Friends Tucson rated 5.0 out of 5 stars, ships from Tucson, AZ, UNITED STATES, published 2011 by Columbia University Press.
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Good. Hardcover. Ex Library with usual markings, stamps and/or stickers. Mylar cover on dust jacket, taped to book. Proceeds benefit the Pima County Public Library system, which serves Tucson and southern Arizona. Until further notice, USPS Priority Mail only reliable option for Hawaii.
