Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Editor/Author Shepherd, Gordon M.
Publication Year: 2011
Publisher: Columbia University Press

Single-User Purchase Price: $24.95
Unlimited-User Purchase Price: $37.42
ISBN: 978-0-231-15910-4
Category: Food, Drink, Nutrition
Image Count: 14
Book Status: Available
Table of Contents

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.

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Table of Contents

  • Preface
  • Acknowledgments
  • Introduction - Retronasal Smell and the New Age of Flavor
  • PART I Noses and Smells
  • 1 The Revolution in Smell and Flavor
  • 2 Dogs, Humans, and Retronasal Smell
  • 3 How the Mouth Fools the Brain
  • 4 The Molecules of Flavor
  • PART II Making Pictures of Smells
  • 5 Smell Receptors for Smell Molecules
  • 6 Forming a Sensory Image
  • 7 Images of Smell: An “Aha” Moment
  • 8 A Smell Is Like a Face
  • 9 Pointillist Images of Smell
  • 10 Enhancing the Image
  • 11 Creating, Learning, and Remembering Smell
  • PART III Creating Flavor
  • 12 Smell and Flavor
  • 13 Taste and Flavor
  • 14 Mouth-Sense and Flavor
  • 15 Seeing and Flavor
  • 16 Hearing and Flavor
  • 17 The Muscles of Flavor
  • 18 Putting It Together: The Human Brain Flavor System
  • PART IV Why It Matters
  • 19 Flavor and Emotions
  • 20 Flavor and Memory: Reinterpreting Proust
  • 21 Flavor and Obesity
  • 22 Decisions and the Neuroeconomics of Flavor and Nutrition
  • 23 Plasticity in the Human Brain Flavor System
  • 24 Smell, Flavor, and Language
  • 25 Smell, Flavor, and Consciousness
  • 26 Smell and Flavor in Human Evolution
  • 27 Why Flavor Matters
  • Bibliography