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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Bibliographic Details
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
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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