Skip to:Content
|
Bottom
Cover image for Neurogastronomy : How the Brain Creates Flavor and Why it Matters.
Title:
Neurogastronomy : How the Brain Creates Flavor and Why it Matters.
Author:
Shepherd, Gordon M.
ISBN:
9780231530316
Publication Information:
New York : Columbia University Press, 2011.
Physical Description:
1 online resource (267 pages)
Abstract:
Gordon M. Shepherd, a leading neuroscientist at Yale University, embarks on an eye-opening trip through the human brain's ""flavor system, "" establishing the parameters of a new field: neurogastronomy. Challenging the belief that humans' sense of smell diminished as they made the leap from primate to human, Shepherd contends this sense, the main element of flavor, is far more powerful and important than we think. Shepherd begins with the mechanics of smell, the way it stimulates the nose as it hits the back of the mouth. From the food we eat, the brain represents smells as spatial.
Holds:
Copies:

Available:*

Library
Material Type
Item Barcode
Shelf Number
Status
Item Holds
Searching...
E-Book 377072-1001 ONLINE
Searching...

On Order

Go to:Top of Page