Neurogastronomy: How the Brain Creates Flavor and Why It Matters
(eBook)

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Published
Columbia University Press, 2011.
Status
Available Online

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Format
eBook
Language
English
ISBN
9780231530316

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Citations

APA Citation, 7th Edition (style guide)

Gordon M. Shepherd., & Gordon M. Shepherd|AUTHOR. (2011). Neurogastronomy: How the Brain Creates Flavor and Why It Matters . Columbia University Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Gordon M. Shepherd and Gordon M. Shepherd|AUTHOR. 2011. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. Columbia University Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Gordon M. Shepherd and Gordon M. Shepherd|AUTHOR. Neurogastronomy: How the Brain Creates Flavor and Why It Matters Columbia University Press, 2011.

MLA Citation, 9th Edition (style guide)

Gordon M. Shepherd, and Gordon M. Shepherd|AUTHOR. Neurogastronomy: How the Brain Creates Flavor and Why It Matters Columbia University Press, 2011.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID286a423f-9514-117f-4213-c03b608906b9-eng
Full titleneurogastronomy how the brain creates flavor and why it matters
Authorshepherd gordon m
Grouping Categorybook
Last Update2024-03-02 05:30:19AM
Last Indexed2024-03-28 02:44:02AM

Book Cover Information

Image Sourcehoopla
First LoadedDec 30, 2023
Last UsedDec 30, 2023

Hoopla Extract Information

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    [synopsis] => 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: neuro gastronomy. 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 Neuro gastronomy 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.
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