Neurogastronomy : : How the Brain Creates Flavor and Why It Matters / / Gordon Shepherd.
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...
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Place / Publishing House: | New York, NY : : Columbia University Press, , [2011] ©2011 |
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Shepherd, Gordon, author. aut http://id.loc.gov/vocabulary/relators/aut Neurogastronomy : How the Brain Creates Flavor and Why It Matters / Gordon Shepherd. New York, NY : Columbia University Press, [2011] ©2011 1 online resource (288 p.) : 13 illus. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontmatter -- Contents -- Preface -- Acknowledgments -- Introduction -- PART I. Noses and Smells -- 1. The Revolution in Smell and Flavor -- 2. Dogs, Humans, and Retronasal Smell -- 3. How the Mouth Fools the Brain -- 4. The Molecules of Flavor -- PART II. Making Pictures of Smells -- 5. Smell Receptors for Smell Molecules -- 6. Forming a Sensory Image -- 7. Images of Smell: An "Aha" Moment -- 8. A Smell Is Like a Face -- 9. Pointillist Images of Smell -- 10. Enhancing the Image -- 11. Creating, Learning, and Remembering Smell -- PART III. Creating Flavor -- 12. Smell and Flavor -- 13. Taste and Flavor -- 14. Mouth- Sense and Flavor -- 15. Seeing and Flavor -- 16. Hearing and Flavor -- 17. The Muscles of Flavor -- 18. Putting It Together: The Human Brain Flavor System -- PART IV. Why It Matters -- 19. Flavor and Emotions -- 20. Flavor and Memory: Reinterpreting Proust -- 21. Flavor and Obesity -- 22. Decisions and the Neuroeconomics of Flavor and Nutrition -- 23. Plasticity in the Human Brain Flavor System -- 24. Smell, Flavor, and Language -- 25. Smell, Flavor, and Consciousness -- 26. Smell and Flavor in Human Evolution -- 27. Why Flavor Matters -- Bibliography -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Flavor. Smell Physiological aspects. Smell. Taste Physiological aspects. Taste. SCIENCE / Life Sciences / Neuroscience. bisacsh Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 9783110442472 print 9780231159111 https://doi.org/10.7312/shep15910 https://www.degruyter.com/isbn/9780231530316 Cover https://www.degruyter.com/document/cover/isbn/9780231530316/original |
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English |
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eBook |
author |
Shepherd, Gordon, Shepherd, Gordon, |
spellingShingle |
Shepherd, Gordon, Shepherd, Gordon, Neurogastronomy : How the Brain Creates Flavor and Why It Matters / Frontmatter -- Contents -- Preface -- Acknowledgments -- Introduction -- PART I. Noses and Smells -- 1. The Revolution in Smell and Flavor -- 2. Dogs, Humans, and Retronasal Smell -- 3. How the Mouth Fools the Brain -- 4. The Molecules of Flavor -- PART II. Making Pictures of Smells -- 5. Smell Receptors for Smell Molecules -- 6. Forming a Sensory Image -- 7. Images of Smell: An "Aha" Moment -- 8. A Smell Is Like a Face -- 9. Pointillist Images of Smell -- 10. Enhancing the Image -- 11. Creating, Learning, and Remembering Smell -- PART III. Creating Flavor -- 12. Smell and Flavor -- 13. Taste and Flavor -- 14. Mouth- Sense and Flavor -- 15. Seeing and Flavor -- 16. Hearing and Flavor -- 17. The Muscles of Flavor -- 18. Putting It Together: The Human Brain Flavor System -- PART IV. Why It Matters -- 19. Flavor and Emotions -- 20. Flavor and Memory: Reinterpreting Proust -- 21. Flavor and Obesity -- 22. Decisions and the Neuroeconomics of Flavor and Nutrition -- 23. Plasticity in the Human Brain Flavor System -- 24. Smell, Flavor, and Language -- 25. Smell, Flavor, and Consciousness -- 26. Smell and Flavor in Human Evolution -- 27. Why Flavor Matters -- Bibliography -- Index |
author_facet |
Shepherd, Gordon, Shepherd, Gordon, |
author_variant |
g s gs g s gs |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Shepherd, Gordon, |
title |
Neurogastronomy : How the Brain Creates Flavor and Why It Matters / |
title_sub |
How the Brain Creates Flavor and Why It Matters / |
title_full |
Neurogastronomy : How the Brain Creates Flavor and Why It Matters / Gordon Shepherd. |
title_fullStr |
Neurogastronomy : How the Brain Creates Flavor and Why It Matters / Gordon Shepherd. |
title_full_unstemmed |
Neurogastronomy : How the Brain Creates Flavor and Why It Matters / Gordon Shepherd. |
title_auth |
Neurogastronomy : How the Brain Creates Flavor and Why It Matters / |
title_alt |
Frontmatter -- Contents -- Preface -- Acknowledgments -- Introduction -- PART I. Noses and Smells -- 1. The Revolution in Smell and Flavor -- 2. Dogs, Humans, and Retronasal Smell -- 3. How the Mouth Fools the Brain -- 4. The Molecules of Flavor -- PART II. Making Pictures of Smells -- 5. Smell Receptors for Smell Molecules -- 6. Forming a Sensory Image -- 7. Images of Smell: An "Aha" Moment -- 8. A Smell Is Like a Face -- 9. Pointillist Images of Smell -- 10. Enhancing the Image -- 11. Creating, Learning, and Remembering Smell -- PART III. Creating Flavor -- 12. Smell and Flavor -- 13. Taste and Flavor -- 14. Mouth- Sense and Flavor -- 15. Seeing and Flavor -- 16. Hearing and Flavor -- 17. The Muscles of Flavor -- 18. Putting It Together: The Human Brain Flavor System -- PART IV. Why It Matters -- 19. Flavor and Emotions -- 20. Flavor and Memory: Reinterpreting Proust -- 21. Flavor and Obesity -- 22. Decisions and the Neuroeconomics of Flavor and Nutrition -- 23. Plasticity in the Human Brain Flavor System -- 24. Smell, Flavor, and Language -- 25. Smell, Flavor, and Consciousness -- 26. Smell and Flavor in Human Evolution -- 27. Why Flavor Matters -- Bibliography -- Index |
title_new |
Neurogastronomy : |
title_sort |
neurogastronomy : how the brain creates flavor and why it matters / |
publisher |
Columbia University Press, |
publishDate |
2011 |
physical |
1 online resource (288 p.) : 13 illus. Issued also in print. |
contents |
Frontmatter -- Contents -- Preface -- Acknowledgments -- Introduction -- PART I. Noses and Smells -- 1. The Revolution in Smell and Flavor -- 2. Dogs, Humans, and Retronasal Smell -- 3. How the Mouth Fools the Brain -- 4. The Molecules of Flavor -- PART II. Making Pictures of Smells -- 5. Smell Receptors for Smell Molecules -- 6. Forming a Sensory Image -- 7. Images of Smell: An "Aha" Moment -- 8. A Smell Is Like a Face -- 9. Pointillist Images of Smell -- 10. Enhancing the Image -- 11. Creating, Learning, and Remembering Smell -- PART III. Creating Flavor -- 12. Smell and Flavor -- 13. Taste and Flavor -- 14. Mouth- Sense and Flavor -- 15. Seeing and Flavor -- 16. Hearing and Flavor -- 17. The Muscles of Flavor -- 18. Putting It Together: The Human Brain Flavor System -- PART IV. Why It Matters -- 19. Flavor and Emotions -- 20. Flavor and Memory: Reinterpreting Proust -- 21. Flavor and Obesity -- 22. Decisions and the Neuroeconomics of Flavor and Nutrition -- 23. Plasticity in the Human Brain Flavor System -- 24. Smell, Flavor, and Language -- 25. Smell, Flavor, and Consciousness -- 26. Smell and Flavor in Human Evolution -- 27. Why Flavor Matters -- Bibliography -- Index |
isbn |
9780231530316 9783110442472 9780231159111 |
callnumber-first |
Q - Science |
callnumber-subject |
QP - Physiology |
callnumber-label |
QP456 |
callnumber-sort |
QP 3456 S56 42012 |
url |
https://doi.org/10.7312/shep15910 https://www.degruyter.com/isbn/9780231530316 https://www.degruyter.com/document/cover/isbn/9780231530316/original |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
610 - Medicine & health |
dewey-ones |
612 - Human physiology |
dewey-full |
612.86 |
dewey-sort |
3612.86 |
dewey-raw |
612.86 |
dewey-search |
612.86 |
doi_str_mv |
10.7312/shep15910 |
oclc_num |
979754081 |
work_keys_str_mv |
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status_str |
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ids_txt_mv |
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cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
is_hierarchy_title |
Neurogastronomy : How the Brain Creates Flavor and Why It Matters / |
container_title |
Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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