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