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| Document Type: | Book |
|---|---|
| All Authors / Contributors: |
Gordon M Shepherd |
| ISBN: | 9780231159104 0231159102 9780231530316 0231530315 |
| OCLC Number: | 741340070 |
| Description: | xiii, 267 p. : ill. ; 24 cm. |
| Contents: | Introduction: Retronasal smell and the new age of flavor -- Part I. Noses and smells. The revolution in smell and flavor ; Dogs, humans, and retronasal smell ; How the mouth fools the brain ; The molecules of flavor -- Part II. 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 -- Part III. 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 -- Part IV. Why it matters. Flavor and emotions ; 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. |
| Responsibility: | Gordon M. Shepherd. |
Abstract:
Reviews
Publisher Synopsis
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. Chefs and food lovers alike can benefit from a better appreciation of the phenomena at play throughout the culinary process, from the field to the fork and beyond. This is why flavor is so important, and why Gordon M. Shepherd's well-named Neurogastronomy is such a welcome addition to the literature. -- Herve This, author of Molecular Gastronomy: Exploring the Science of Flavor Those who make the effort will be rewarded: they'll never look at eating the same way again. Library Journal 11/15/2011 Shepherd makes an excellent case for neurogastronomy as an important cross-disciplinary field that is likely to motivate a variety of imperatives for our health and well-being.Nature -- Chris Loss Nature 12/8/2011 Although written for lay readers, this excellent summary of everything people currently know about flavor perception must be considered the lastest and most valuable review of research on the chemical senses. Choice April 2012 Stimulating and informing. -- Israel Rosenfeld and Edward B. Ziff New York Review of Books 6/21/2012 ...a work that has the potential for breaking new ground and developing a whole new direction of study. Yum.fi 9/21/2012 Read more...
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Related Subjects:(7)
- Nose -- Physiology.
- Smell -- Physiological aspects.
- Taste -- Physiological aspects.
- Brain -- Physiology.
- Olfactory Perception -- physiology.
- Brain -- physiology.
- Taste Perception -- physiology.
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