Description: 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.
Price: 21.16 USD
Location: East Hanover, NJ
End Time: 2024-12-09T10:21:47.000Z
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
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EAN: 9780231159111
UPC: 9780231159111
ISBN: 9780231159111
MPN: N/A
Number of Pages: 288 Pages
Language: English
Publication Name: Neurogastronomy : How the Brain Creates Flavor and Why It Matters
Publisher: Columbia University Press
Subject: Life Sciences / Neuroscience, Life Sciences / Evolution, Life Sciences / Anatomy & Physiology (See Also Life Sciences / Human Anatomy & Physiology), Essays & Narratives
Publication Year: 2013
Item Height: 0.7 in
Item Weight: 15.2 Oz
Type: Textbook
Author: Gordon Shepherd
Subject Area: Cooking, Science
Item Length: 9.1 in
Item Width: 7.4 in
Format: Trade Paperback
