Neurogastronomy
Subtitle: how the brain creates flavor and why it matters
Publisher: Columbia University Press
Published: 2012
Place of publication: New York
Language: eng
Format: Hardcover
Number of pages: 267
ISBN-13: 9780231159104
Description: Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description.
Table of contents: title: Introduction : Retronasal smell and the new age of flaver; title: Part 1 : Noses and smells.; title: The revolution in smell and flavor; title: Dogs, humans, and retronasal smell; title: How the mouth fools the brain; title: The molecules of flavor; title: Part 2 : Making pictures of smells.; title: Smell receptors for smell molecules; title: Forming a sensory image; title: Images of smell : an "aha" moment; title: A smell is like a face; title: Pointillist images of smell; title: Enhancing the image; title: Creating, learning, and remembering smell; title: Part 3 : Creating flavor.; title: Smell and flavor; title: Taste and flavor; title: Mouth-sense and flavor; title: Seeing and flavor; title: Hearing and flavor; title: The muscles of flavor; title: Putting it together : the human brain flavor system; title: Part 4 : Why it matters.; title: Flavor and emotions; title: Flavor and memory : reinterpreting Proust; title: Flavor and obesity; title: Decisions and the neuroeconomics of flavor and nutrition; title: Plasticity in the human brain flavor system; title: Smell, flavor, and language; title: Smell, flavor, and consciousness; title: Smell and flavor in human evolution; title: Why flavor matters