Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Neurogastronomyis 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 ofWhat the Nose Knows: The Science of Scent in Everyday Life)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-namedNeurogastronomyis such a welcome addition to the literature.(Hervé This, author ofMolecular Gastronomy: Exploring the Science of Flavor)Those who make the effort will be rewarded: they'll never look at eating the same way again.(Library Journal)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 LossNature)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.(Choice1900-01-00)Stimulating and informing.(Israel Rosenfeld and Edward B. ZiffNew York Review of Books)A work that has the potential for breaking new ground and developing a whole new direction of study.(Yum.fi)