Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Available

Product Details

Price
$24.95  $22.95
Publisher
Columbia University Press
Publish Date
Pages
288
Dimensions
6.3 X 0.9 X 8.9 inches | 1.15 pounds
Language
English
Type
Hardcover
EAN/UPC
9780231159104

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About the Author

Gordon M. Shepherd is professor of neurobiology at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. He has made fundamental contributions to the study of brain microcircuits, as summarized in his highly regarded edited reference work The Synaptic Organization of the Brain. His current research focuses on olfaction at the level of microcircuits and how they construct the spatial patterns of smell, which are essential to the perception of flavor.

Reviews

Those who make the effort will be rewarded: they'll never look at eating the same way again.--Library Journal
Although written for lay readers, this excellent summary of everything people currently know about flavor perception must be considered the latest and most valuable review of research on the chemical senses.--Choice
A work that has the potential for breaking new ground and developing a whole new direction of study.--Yum.fi
Neurogastronomy is a personal yet magisterial account of the new brain-based approach to flavor perception. Gordon M. Shepherd's panoramic view of science, culture, and behavior is that of a true pioneer of the chemical senses.--Avery Gilbert, Author of What the Nose Knows: The Science of Scent in Everyday Life
Shepherd makes an excellent case for neurogastronomy as an important cross-disciplinary field that is likely to motivate a variety of imperatives for our health and well-being.--Chris Loss "Nature "
Stimulating and informing.--Israel Rosenfeld and Edward B. Ziff "New York Review of Books "
Cooking? It is first love, then art, then technique. Chefs and food lovers alike can benefit from a better appreciation of the phenomena at play throughout the culinary process, from the field to the fork and beyond. This is why flavor is so important, and why Gordon M. Shepherd's well-named Neurogastronomy is such a welcome addition to the literature.--HervΓ© This, author of Molecular Gastronomy: Exploring the Science of Flavor