More New and Used
from Private Sellers
Questions About This Book?
What version or edition is this?
This is the edition with a publication date of 10/28/2011.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
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 patterns, and out of these, it constructs flavor. He then considers the effect of the flavor system on many contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions controlling emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd discusses the link between his research and trends in nutrition, dieting, and obesity, particularly the challenge to eat healthy. He concludes with human perceptions of smell and flavor and their insight into the neural basis of consciousness. Everyone from casual diners and amateur foodies to wine critics, chefs, scholars, and researchers will be thrilled by Shepherd's scientific-gastronomic adventures.
Table of Contents
|Introduction Retronasal Smell and the New Age of Flavor||p. 1|
|Noses and Smells|
|The Revolution in Smell and Flavor||p. 11|
|Dogs, Humans, and Retronasal Smell||p. 19|
|How the Mouth Fools the Brain||p. 28|
|The Molecules of Flavor||p. 33|
|Making Pictures of Smells|
|Smell Receptors for Smell Molecules||p. 47|
|Forming a Sensory Image||p. 59|
|Images of Smell: An "Aha" Moment||p. 66|
|A Smell Is Like a Face||p. 76|
|Pointillist Images of Smell||p. 85|
|Enhancing the Image||p. 92|
|Creating, Learning, and Remembering Smell||p. 99|
|Smell and Flavor||p. 109|
|Taste and Flavor||p. 117|
|Mouth-Sense and Flavor||p. 128|
|Seeing and Flavor||p. 135|
|Hearing and Flavor||p. 143|
|The Muscles of Flavor||p. 147|
|Putting It Together: The Human Brain Flavor System||p. 155|
|Why It Matters|
|Flavor and Emotions||p. 165|
|Flavor and Memory: Reinterpreting Proust||p. 174|
|Flavor and Obesity||p. 184|
|Decisions and the Neuroeconomics of Flavor and Nutrition||p. 192|
|Plasticity in the Human Brain Flavor System||p. 200|
|Smell, Flavor, and Language||p. 207|
|Smell, Flavor, and Consciousness||p. 216|
|Smell and Flavor in Human Evolution||p. 224|
|Why Flavor Matters||p. 233|
|Table of Contents provided by Ingram. All Rights Reserved.|