Add this copy of Neurogastronomy to cart. $21.54, 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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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of Neurogastronomy to cart. $23.78, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2011 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $15.96, very good condition, Sold by Fireside Bookshop rated 4.0 out of 5 stars, ships from Stroud, GLOUCESTERSHIRE, UNITED KINGDOM, published 2012 by Columbia University Press.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $21.53, new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2011 by Columbia University Press.
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New. Sewn binding. Cloth over boards. 288 p. Contains: Unspecified. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $21.83, like new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2011 by Columbia University Press.
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Fine. Sewn binding. Cloth over boards. 288 p. Contains: Unspecified. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $24.13, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, 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.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $26.38, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2011 by Columbia University Press.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of Neurogastronomy: How the Brain Creates Flavor and Why to cart. $12.00, very good condition, Sold by JDH Lawton OK rated 5.0 out of 5 stars, ships from LAWTON, OK, UNITED STATES, published 2012 by Columbia University Press.
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Very good in very good dust jacket. Ex-library. xiii, 267 p. : ill.; 24 cm. LCCN 2011029170 Type of material Book Personal name Shepherd, Gordon M., 1933-Main title Neurogastronomy: how the brain creates flavor and why it matters / Gordon M. Shepherd. Published/Created New York: Columbia University Press, c2012. Description xiii, 267 p. : ill.; 24 cm. ISBN 9780231159104 (cloth: alk. paper) 9780231530316 (e-book) 9780231159111 (pbk. ) LC classification QP456. S56 2012 Contents The revolution in smell and flavor--Dogs, humans, and retronasal smell--How the mouth fools the brain--The molecules of flavor--Making pictures of smells--Smell receptors for smell molecules--Forming a sensory image--Images of smell: an "aha" moment--A smell is like a face--Pointillist images of smell--Enhancing the image--Creating, learning, and remembering smell--Creating flavor--Smell and flavor--Taste and flavor--Mouth-sense and flavor--Seeing and flavor--Hearing and flavor--The muscles of flavor--Putting it together: the human brain flavor system--Why it matters--Flavor and emotions: "images of desire"--Flavor and memory: reinterpreting Proust--Flavor and obesity--Decisions and the neuroeconomics of flavor and nutrition--Plasticity in the human brain flavor system--Smell, flavor, and language--Smell, flavor, and consciousness--Smell and flavor in human evolution--Why flavor matters. LC Subjects Taste--Physiological aspects. Smell--Physiological aspects. Flavor. Other Subjects Olfactory Perception--physiology. Brain--physiology. Taste Perception--physiology. Notes Includes bibliographical references (p. 243-255) and index. Dewey class no. 612.8 NLM class no. WV 301 Other system no. (DNLM)101564297
