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 ...
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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.
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Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.30, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2013 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.30, good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2013 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $2.93, fair condition, Sold by ClickGoodwill rated 4.0 out of 5 stars, ships from Indianapolis, IN, UNITED STATES, published 2013 by Columbia University Press.
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Fair. This is a paper back book: Used-Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $3.98, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $4.74, very good condition, Sold by HPB Inc. rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2013 by Columbia University Press.
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Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $5.00, very good condition, Sold by JDH Lawton OK rated 5.0 out of 5 stars, ships from LAWTON, OK, UNITED STATES, published 2012 by Columbia University Press.
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Very good in very good dust jacket. Ex-library. xiii, 267 p. : ill.; 24 cm. LCCN 2011029170 Type of material Book Personal name Shepherd, Gordon M., 1933-Main title Neurogastronomy: how the brain creates flavor and why it matters / Gordon M. Shepherd. Published/Created New York: Columbia University Press, c2012. Description xiii, 267 p. : ill.; 24 cm. ISBN 9780231159104 (cloth: alk. paper) 9780231530316 (e-book) 9780231159111 (pbk. ) LC classification QP456. S56 2012 Contents The revolution in smell and flavor--Dogs, humans, and retronasal smell--How the mouth fools the brain--The molecules of flavor--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--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--Why it matters--Flavor and emotions: "images of desire"--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. LC Subjects Taste--Physiological aspects. Smell--Physiological aspects. Flavor. Other Subjects Olfactory Perception--physiology. Brain--physiology. Taste Perception--physiology. Notes Includes bibliographical references (p. 243-255) and index. Dewey class no. 612.8 NLM class no. WV 301 Other system no. (DNLM)101564297
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $5.00, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2013 by Columbia University Press.
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Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $6.00, like new condition, Sold by Booksup rated 5.0 out of 5 stars, ships from Laguna Niguel, CA, UNITED STATES, published 2011 by Columbia University Press.
