Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Shepherd, Gordon M.

Editorial: Columbia University Press
ISBN 10: 0231159102 / ISBN 13: 9780231159104
Usado / Hardcover / Cantidad: 0
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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.

Book Description: 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 our sense of smell diminished during as humans evolved, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously thought. Shepherd connects his research to trends in nutrition, dieting, obesity, and 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.

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Detalles bibliográficos

Título: Neurogastronomy: How the Brain Creates ...
Editorial: Columbia University Press
Encuadernación: Hardcover
Condición del libro: New

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Shepherd, Gordon
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Descripción 2011. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780231159104

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Descripción 2011. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780231159104

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Descripción Columbia University Press, 2011. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780231159104

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Descripción Columbia University Press 12/2/2011, 2011. Hardback or Cased Book. Estado de conservación: New. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. Book. Nº de ref. de la librería BBS-9780231159104

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Descripción Columbia University Press, 2011. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería 0231159102

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Descripción Columbia University Press, United States, 2011. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AAS9780231159104

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Gordon M. Shepherd
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Descripción Columbia University Press, United States, 2011. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Nº de ref. de la librería BTE9780231159104

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Descripción Columbia University Press. Hardcover. Estado de conservación: Fine. 0231159102 Crisp, clean, unread hardcover with light shelfwear to the dust jacket and a publisher's mark to one edge - Nice!. Nº de ref. de la librería Z0231159102Z1

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Descripción Columbia University Press. Hardcover. Estado de conservación: Fine. 0231159102 Crisp, clean, unread hardcover with light shelfwear to the dust jacket and a publisher's mark to one edge - Nice!. Nº de ref. de la librería Z0231159102Z1

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