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 ...
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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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Add this copy of Neurogastronomy to cart. $20.66, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2011 by Columbia University Press.
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New. Num Pages: 288 pages, 13 illus. BIC Classification: MFG; MJN; PSAN. Category: (P) Professional & Vocational. Dimension: 162 x 237 x 26. Weight in Grams: 526. How the Brain Creates Flavor and Why it Matters. 288 pages, Illustrations. Cateogry: (P) Professional & Vocational. BIC Classification: MFG; MJN; PSAN. Dimension: 235 x 160 x 22. Weight: 516. 2011. Hardcover.....We ship daily from our Bookshop.
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