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

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Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientif
Neurogastronomy
Language: en
Pages: 285
Authors: Gordon M. Shepherd
Categories: Science
Type: BOOK - Published: 2011-12-02 - Publisher: Columbia University Press

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“A personal yet magisterial account of the new brain-based approach to flavor perception . . . [a] panoramic view of science, culture, and behavior.”—Aver
Neuroenology
Language: en
Pages: 297
Authors: Gordon M. Shepherd
Categories: Science
Type: BOOK - Published: 2016-11-22 - Publisher: Columbia University Press

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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 e
The Art & Science of Foodpairing
Language: en
Pages: 1384
Authors: Peter Coucquyt
Categories: Cooking
Type: BOOK - Published: 2020-10-01 - Publisher: Mitchell Beazley

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"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: 275
Authors: Rachel Herz
Categories: Science
Type: BOOK - Published: 2017-12-26 - Publisher: W. W. Norton & Company

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“In this factual feast, neuroscientist Rachel Herz probes humanity’s fiendishly complex relationship with food.” —Nature How is personality correlated w