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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
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 our sense of smell diminished during as humans evolved, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously thought. Shepherd connects his research to trends in nutrition, dieting, obesity, and 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.
288 pages, Illustrations
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | July 23, 2013 |
| ISBN13 | 9780231159111 |
| Publishers | Columbia University Press |
| Pages | 288 |
| Dimensions | 228 × 157 × 15 mm · 446 g |
| Language | English |
