Screen LibraryNeurogastronomy：how the brain creates flavor and why it matters
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| Main Authors: | |
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| Published: |
Columbia University Press,
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| Publisher Address: | New York |
| Publication Dates: | c2012. |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Carrier Form: | xiii, 267 p.: ill. ; 24 cm. |
| ISBN: |
9780231159104 (cloth : alk. paper) 0231159102 (cloth : alk. paper) 9780231530316 (e-book) 0231530315 (e-book) |
| Index Number: | Q434 |
| CLC: | Q434 |
| Call Number: | Q434/S548 |
| Contents: |
Includes bibliographical references and index. pt. 1. Noses and smells. The revolution in smell and flavor -- Dogs, humans, and retronasal smell -- How the mouth fools the brain -- The molecules of flavor -- pt. 2. 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 -- pt. 3. Creating flavor. Smell and flavor -- Taste and flavor -- Mouth-sense and flavor -- Seeing and flavor -- Hearing and flavor -- The muscles of flavor -- Putting it togeth 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 |