Neurogastronomy: How the Brain Creates Flavor and Why It Matters - Tapa dura

Shepherd, Gordon M.

 
9780231159104: Neurogastronomy: How the Brain Creates Flavor and Why It Matters
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ISBN 10: 0231159102 ISBN 13: 9780231159104
Editorial: Columbia University Press, 2011

Sinopsis

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.

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Acerca del autor

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.

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Editorial
Columbia University Press
Año de publicación
2011
Idioma
Inglés
ISBN 10 
0231159102
ISBN 13 
9780231159104
Encuadernación
Tapa dura
Número de páginas
288
Contacto del fabricante
no disponible
Persona responsable
no disponible

Otras ediciones populares con el mismo título

9780231159111: Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Edición Destacada

ISBN 10:  0231159110 ISBN 13:  9780231159111
Editorial: Columbia University Press, 2013
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