Neurogastronomy

Neurogastronomy

How the Brain Creates Flavor and Why It Matters

eBook - 2011
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Gordon M. Shepherd, a leading neuroscientist at Yale University, embarks on an eye-opening trip through the human brain's ""flavor system, "" establishing the parameters of a new field: neurogastronomy. Challenging the belief that humans' sense of smell diminished as they made the leap from primate to human, Shepherd contends this sense, the main element of flavor, is far more powerful and important than we think. Shepherd begins with the mechanics of smell, the way it stimulates the nose as it hits the back of the mouth. From the food we eat, the brain represents smells as spatial.
Publisher: New York : Columbia University Press, 2011
ISBN: 9780231530316
0231530315
9780231159111
0231159110
0231159102
9780231159104
Characteristics: 1 online resource (267 pages)

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vanexplorer
Feb 18, 2018

A fantastic read for anyone venturing into the world of flavour.

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