Neurogastronomy: How the Brain Creates Flavor and Why It Matters

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9780231159111: Neurogastronomy: How the Brain Creates Flavor and Why It Matters

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.

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Shepherd, Gordon M.
ISBN 10: 0231159110 ISBN 13: 9780231159111
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Descrizione libro Condizione libro: New. Brand New. US Edition Book. We do not ship to Military Addresses. Fast Shipping with Order Tracking. For Standard Shipping 7-8 business days & Expedite Shipping 4-6 business days, after shipping. Codice libro della libreria 0231159110-RMX

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Descrizione libro Columbia University Press, United States, 2013. Paperback. Condizione libro: New. Reprint. 226 x 152 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAS9780231159111

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Gordon M. Shepherd
Editore: Columbia University Press, United States (2013)
ISBN 10: 0231159110 ISBN 13: 9780231159111
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Descrizione libro Columbia University Press, United States, 2013. Paperback. Condizione libro: New. Reprint. 226 x 152 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAS9780231159111

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Shepherd, Gordon M.
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ISBN 10: 0231159110 ISBN 13: 9780231159111
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Descrizione libro Columbia University Press. PAPERBACK. Condizione libro: New. 0231159110 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 16513770

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Descrizione libro Columbia University Press, 2013. Condizione libro: New. 2013. Reprint. Paperback. Num Pages: 288 pages, 13 illus. BIC Classification: MFGG; PDZ; PSAN. Category: (P) Professional & Vocational. Dimension: 157 x 228 x 15. Weight in Grams: 408. . . . . . . Codice libro della libreria V9780231159111

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Descrizione libro Columbia University Press 2013-08-02, 2013. Condizione libro: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice libro della libreria NU-GRD-05015312

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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97802311591110000000

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Gordon M. Shepherd
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Descrizione libro Columbia University Press. Paperback. Condizione libro: new. BRAND NEW, 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 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. Codice libro della libreria B9780231159111

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Shepherd, Gordon M.
Editore: Columbia University Press
ISBN 10: 0231159110 ISBN 13: 9780231159111
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Descrizione libro Columbia University Press. Condizione libro: New. 2013. Reprint. Paperback. Num Pages: 288 pages, 13 illus. BIC Classification: MFGG; PDZ; PSAN. Category: (P) Professional & Vocational. Dimension: 157 x 228 x 15. Weight in Grams: 408. . . . . . Books ship from the US and Ireland. Codice libro della libreria V9780231159111

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