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Neurogastronomy: How the Brain Creates Flavor and Why It Matters Paperback – 2 Aug 2013

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Neurogastronomy is a personal yet magisterial account of the new brain-based approach to flavor perception. Gordon M. Shepherd's panoramic view of science, culture, and behavior is that of a true pioneer of the chemical senses. -- Avery Gilbert, Author of What the Nose Knows: The Science of Scent in Everyday Life Cooking? It is first love, then art, then technique. Chefs and food lovers alike can benefit from a better appreciation of the phenomena at play throughout the culinary process, from the field to the fork and beyond. This is why flavor is so important, and why Gordon M. Shepherd's well-named Neurogastronomy is such a welcome addition to the literature. -- Herv This, author of Molecular Gastronomy: Exploring the Science of Flavor Those who make the effort will be rewarded: they'll never look at eating the same way again. Library Journal Shepherd makes an excellent case for neurogastronomy as an important cross-disciplinary field that is likely to motivate a variety of imperatives for our health and well-being. -- Chris Loss Nature Although written for lay readers, this excellent summary of everything people currently know about flavor perception must be considered the latest and most valuable review of research on the chemical senses. Choice Stimulating and informing. -- Israel Rosenfeld and Edward B. Ziff New York Review of Books A work that has the potential for breaking new ground and developing a whole new direction of study.

About the Author

Gordon M. Shepherd is professor of neurobiology at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. He has made fundamental contributions to the study of brain microcircuits, as summarized in his highly regarded edited reference work The Synaptic Organization of the Brain. His current research focuses on olfaction at the level of microcircuits and how they construct the spatial patterns of smell, which are essential to the perception of flavor.

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1 of 1 people found the following review helpful
Ineffable beauty 15 Sept. 2013
By W. Cheung - Published on
Format: Paperback
This short but encompassing book is truly fascinating. Essentially it describes how the brain creates the experience of flavor. The olfactory system, which is the key, is described in full, including quite of bit on signal transduction and sensory coding. The binding problem is then discussed in the context of how other modalities, e.g. taste, touch, and sight, influence the formation of flavor. The importance of emotions, the origin of addiction, and the nature of consciousness are all very well discussed. Included also is a brief description of how flavors in food are relevant in the epidemic of obesity.
Highly recommended. 7 Nov. 2014
By P. Mulloy - Published on
Format: Paperback
Yale School of Medicine professor of neurobiology professor Gordon M. Shepard has written an interesting celebration of our sense of smell, how it works and its social and cultural importance and meaning. He covers how we smell and the role of smell in flavor. this leads to a discussion of how the brain makes pictures of smells and then how the brain creates flavors out of smells. Shepard concludes in a chapter on why smell matters covering topics such as smell and memory, flavor and obesity, flavor and nutrition, smell, flavor and language, and why flavors matters. Shepard is a man who deeply understands and has passion for his topic. He is an entertaining and accessible writer and I highly recommend this book.
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