Bibliograph

Neurogastronomy, how the brain creates flavor and why it matters, Gordon M. Shepherd

Type

Label

Neurogastronomy, how the brain creates flavor and why it matters, Gordon M. Shepherd

Language

eng

Bibliography note

Includes bibliographical references (p. 243-255) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Neurogastronomy

Nature of contents

bibliography

Oclc number

741340070

Responsibility statement

Gordon M. Shepherd

Sub title

how the brain creates flavor and why it matters

Summary

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

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

Classification