| Description |
1 online resource (267 pages) |
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text file |
| Contents |
Preface; Acknowledgments; Introduction: Retronasal Smell and the New Age of Flavor; Part I. Noses and Smells; 1 The Revolution in Smell and Flavor; 2 Dogs, Humans, and Retronasal Smell; 3 How the Mouth Fools the Brain; 4 The Molecules of Flavor; Part II. Making Pictures of Smells; 5 Smell Receptors for Smell Molecules; 6 Forming a Sensory Image; 7 Images of Smell: An "Aha" Moment; 8 A Smell Is Like a Face; 9 Pointillist Images of Smell; 10 Enhancing the Image; 11 Creating, Learning, and Remembering Smell; Part III. Creating Flavor; 12 Smell and Flavor; 13 Taste and Flavor. |
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14 Mouth- Sense and Flavor15 Seeing and Flavor; 16 Hearing and Flavor; 17 The Muscles of Flavor; 18 Putting It Together: The Human Brain Flavor System; Part IV. Why It Matters; 19 Flavor and Emotions; 20 Flavor and Memory Reinterpreting Proust; 21 Flavor and Obesity; 22 Decisions and the Neuroeconomics of Flavor and Nutrition; 23 Plasticity in the Human Brain Flavor System; 24 Smell, Flavor, and Language; 25 Smell, Flavor, and Consciousness; 26 Smell and Flavor in Human Evolution; 27 Why Flavor Matters; Bibliography; Index. |
| Summary |
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. |
| Bibliography |
Includes bibliographical references and index. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Nose -- Physiology.
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Nose -- Physiology. |
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Nose. |
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Smell -- Physiological aspects.
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Smell -- Physiological aspects. |
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Smell. |
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Taste -- Physiological aspects.
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Taste -- Physiological aspects. |
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Taste. |
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Brain -- Physiology.
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Brain -- Physiology. |
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Olfactory Perception -- physiology. |
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Brain -- physiology. |
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Taste Perception -- physiology. |
| Genre/Form |
Electronic books.
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| Other Form: |
Print version: Shepherd, Gordon M. Neurogastronomy : How the Brain Creates Flavor and Why it Matters. New York : Columbia University Press, ©2011 9780231159104 |
| ISBN |
9780231530316 (electronic book) |
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0231530315 (electronic book) |
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9780231159104 (cloth : alkaline paper) |
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0231159102 (cloth : alkaline paper) |
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