Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Gordon M. Shepherd

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December, 2011
Cloth, 288 pages, 13 illus.
ISBN: 978-0-231-15910-4
$24.95 / £16.95

Web Features:

• Read an interview with Gordon Shepherd in Salon.
• Smell: The Undervalued Sense, Gordon Shepherd explains in the Boston Globe.
• Gordon Shepherd on Why We Overeat.
• Flavor and the Brain -- read an article on the book in the Chronicle Review.
• Gordon Shepherd on aging, flavor, and the brain.
• Gordon Shepherd on what neurogastronomy tells us about language and flavor.

Related Subjects

• Biological, Experimental
• Biology
• Evolution
• Food History & Culinary Studies
• Neuroscience & Psychology

About the Author

Gordon M. Shepherd is professor of neurobiology at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. He has made fundamental contributions to the study of brain microcircuits, as summarized in his highly regarded edited reference work The Synaptic Organization of the Brain. His current research focuses on olfaction at the level of microcircuits and how they construct the spatial patterns of smell, which are essential to the perception of flavor.

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