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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Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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Place / Publishing House: | New York, NY : : Columbia University Press, , [2011] ©2011 |
Year of Publication: | 2011 |
Language: | English |
Online Access: | |
Physical Description: | 1 online resource (288 p.) :; 13 illus. |
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Table of 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