Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Paperback | July 23, 2013

byGordon M. Shepherd

not yet rated|write a review

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.

Pricing and Purchase Info

$18.95

Out of stock online

From the Publisher

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 compone...

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 foc...

other books by Gordon M. Shepherd

Neuroenology: How the Brain Creates the Taste of Wine
Neuroenology: How the Brain Creates the Taste of Wine

Hardcover|Nov 22 2016

$24.91 online$24.95list price
Romana Extra Band 38
Romana Extra Band 38

Kobo ebook|Jan 26 2016

$5.59 online$7.18list price(save 22%)
see all books by Gordon M. Shepherd
Format:PaperbackDimensions:288 pages, 9 × 6 × 0.68 inPublished:July 23, 2013Publisher:Columbia University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0231159110

ISBN - 13:9780231159111

Customer Reviews of Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Reviews

Extra Content

Editorial Reviews

A work that has the potential for breaking new ground and developing a whole new direction of study.