© Columbia University Press
Neurogastronomy: How the Brain Creates Flavor and Why It Matters
December, 2011
Cloth, 288 pages, 13 illus.
ISBN: 978-0-231-15910-4
$24.95
/ £16.95
"Neurogastronomy is a personal yet magisterial account of the new brain-based approach to flavor perception. Gordon M. Shepherd’s panoramic view of science, culture, and behavior is that of a true pioneer of the chemical senses." — Avery Gilbert, author of What the Nose Knows: The Science of Scent in Everyday Life
"Cooking? It is first love, then art, then technique. Chefs and food lovers alike can benefit from a better appreciation of the phenomena at play throughout the culinary process, from the field to the fork and beyond. This is why flavor is so important, and why Gordon M. Shepherd’s well-named Neurogastronomy is such a welcome addition to the literature." — Hervé This, author of Molecular Gastronomy: Exploring the Science of Flavor
"Those who make the effort will be rewarded: they'll never look at eating the same way again." — Library Journal
"Shepherd makes an excellent case for neurogastronomy as an important cross-disciplinary field that is likely to motivate a variety of imperatives for our health and well-being.Nature" — Chris Loss, Nature
"Neurogastronomy is a path-breaking account of flavor from how we perceive it to how it affects society. Gordon M. Shepherd’s explanation of our food preferences is a tour of the intellectual senses and a model of brain science." — Richard Wrangham, Harvard University, author of Catching Fire: How Cooking Made Us Human
Related Subjects
- Biological, Experimental
- Biology
- Evolution
- Food History & Culinary Studies
- Neuroscience & Psychology