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Author
Language
English
Description
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior....
Author
Language
English
Formats
Description
“A personal yet magisterial account of the new brain-based approach to flavor perception . . . [a] panoramic view of science, culture, and behavior.”—Avery Gilbert, author of What the Nose Knows
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...
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...
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