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    Neurogastronomy: How the Brain Creates Flavor and Why it Matters (Paperback) By (author) Gordon M. Shepherd

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    DescriptionLeading 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.

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  • Full bibliographic data for Neurogastronomy

    How the Brain Creates Flavor and Why it Matters
    Authors and contributors
    By (author) Gordon M. Shepherd
    Physical properties
    Format: Paperback
    Number of pages: 288
    Width: 152 mm
    Height: 229 mm
    Thickness: 20 mm
    Weight: 454 g
    ISBN 13: 9780231159111
    ISBN 10: 0231159110

    Nielsen BookScan Product Class 3: T8.0
    B&T Book Type: NF
    BIC E4L: SCP
    BIC subject category V2: PDZ
    B&T Modifier: Academic Level: 05
    Ingram Subject Code: SE
    B&T General Subject: 710
    B&T Approval Code: A60750000
    BISAC V2.8: CKB030000
    Warengruppen-Systematik des deutschen Buchhandels: 15340
    BIC subject category V2: PSAN
    LC classification: QP
    BISAC V2.8: MED057000
    B&T Merchandise Category: UP
    Abridged Dewey: 612
    BISAC V2.8: NAT019000
    B&T Approval Code: A97402000
    BISAC V2.8: PSY040000, SCI027000
    BIC subject category V2: MFGG
    BISAC V2.8: SCI089000
    DC22: 599.0188
    DC23: 612.86
    Thema V1.0: WB, PSAJ, PSAN, PDZ, JML, MFGG
    Edition statement
    Columbia University Press
    Imprint name
    Columbia University Press
    Publication date
    02 August 2013
    Publication City/Country
    New York
    Author Information
    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.
    Review quote
    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. -- Herve 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 11/15/2011 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 12/8/2011 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 April 2012 Stimulating and informing. -- Israel Rosenfeld and Edward B. Ziff New York Review of Books 6/21/2012 A work that has the potential for breaking new ground and developing a whole new direction of study. Yum.fi 9/21/2012