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Neurogastronomy: How the Brain Creates Flavor and Why It Matters Gordon M. Shepherd
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Neurogastronomy: How the Brain Creates Flavor and Why It Matters
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.
288 pages, 13 illus.
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 2, 2011 |
| ISBN13 | 9780231159104 |
| Publishers | Columbia University Press |
| Pages | 288 |
| Dimensions | 237 × 162 × 26 mm · 521 g |
| Language | English |
