Neurogastronomy

Neurogastronomy
Author: Gordon Shepherd
Publisher: Columbia University Press
Total Pages: 286
Release: 2013-07-16
Genre: Science
ISBN: 0231159110


Download Neurogastronomy Book in PDF, Epub and Kindle

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 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 Neurogastronomy 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. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.


Neurogastronomy
Language: en
Pages: 286
Authors: Gordon Shepherd
Categories: Science
Type: BOOK - Published: 2013-07-16 - Publisher: Columbia University Press

GET EBOOK

Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientif
The Art & Science of Foodpairing
Language: en
Pages: 1384
Authors: Peter Coucquyt
Categories: Cooking
Type: BOOK - Published: 2020-10-01 - Publisher: Mitchell Beazley

GET EBOOK

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly
Why You Eat What You Eat: The Science Behind Our Relationship with Food
Language: en
Pages: 304
Authors: Rachel Herz
Categories: Science
Type: BOOK - Published: 2017-12-26 - Publisher: W. W. Norton & Company

GET EBOOK

“In this factual feast, neuroscientist Rachel Herz probes humanity’s fiendishly complex relationship with food.” —Nature How is personality correlated w
Umami
Language: en
Pages: 282
Authors: Ole G. Mouritsen
Categories: Cooking
Type: BOOK - Published: 2014-04-22 - Publisher: Columbia University Press

GET EBOOK

In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods
Cooking for the Senses
Language: en
Pages: 400
Authors: Jennifer Peace Rhind
Categories: Cooking
Type: BOOK - Published: 2018-02-21 - Publisher: Singing Dragon

GET EBOOK

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavou