Neurogastronomy: How the Brain Creates Flavor and Why It Matters

byGordon Shepherd

Hardcover | December 2, 2011

Neurogastronomy: How the Brain Creates Flavor and Why It Matters by Gordon Shepherd
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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.
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 focu...
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Title:Neurogastronomy: How the Brain Creates Flavor and Why It MattersFormat:HardcoverProduct dimensions:288 pages, 9 X 6 X 0 inShipping dimensions:288 pages, 9 X 6 X 0 inPublished:December 2, 2011Publisher:Columbia University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0231159102

ISBN - 13:9780231159104

Appropriate for ages: All ages

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