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Neurogastronomy: How the Brain Creates Flavor and Why It Matters

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Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that our sense of smell diminished during as humans evolved, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously thought. Shepherd connects his research to trends in nutrition, dieting, obesity, and the challenges that many face in eating ...

Neurogastronomy: How the Brain Creates Flavor and Why It Matters 2013, Columbia University Press, New York

ISBN-13: 9780231159111

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Neurogastronomy: How the Brain Creates Flavor and Why It Matters 2011, Columbia University Press, New York

ISBN-13: 9780231159104

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