عنوان

Neurogastronomy :

Terms of Availability and/or Price

(cloth : alk. paper)

Terms of Availability and/or Price

(e-book)

Terms of Availability and/or Price

(cloth : alk. paper)

Terms of Availability and/or Price

(e-book)

(Number (ISBN

0231159102

(Number (ISBN

0231530315

(Number (ISBN

9780231159104

(Number (ISBN

9780231530316

Number

dltt

Title Proper

Neurogastronomy :

General Material Designation

[Book]

Other Title Information

how the brain creates flavor and why it matters /

First Statement of Responsibility

Gordon M. Shepherd

Place of Publication, Distribution, etc.

New York :

Name of Publisher, Distributor, etc.

Columbia University Press,

Date of Publication, Distribution, etc.

c2012

Specific Material Designation and Extent of Item

xiii, 267 p. :

Other Physical Details

ill. ;

Dimensions

24 cm

Text of Note

leisure reading

Text of Note

Includes bibliographical references and index

Text of Note

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

0

Text of Note

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

Text of Note

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

Brain-- Physiology

Nose-- Physiology

Smell-- Physiological aspects

Taste-- Physiological aspects

Class number

Book number

Shepherd, Gordon M.,1933-

Date of Transaction

20120627023846.0

Electronic name

[Book]

Y