Jump to ContentJump to Main Navigation
Show Summary Details
More options …
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 healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness.

Shepherd, Gordon


How the Brain Creates Flavor and Why It Matters

eBook (PDF)
Publication Date:
December 2011
Copyright year:
See all formats and pricing


Citation Information

Preface (2011). Neurogastronomy: How the Brain Creates Flavor and Why It Matters (pp. ix–x). https://doi.org/10.7312/shep15910-prf

Book DOI: https://doi.org/10.7312/shep15910

Online ISBN: 9780231530316

Comments (0)

Please log in or register to comment.
Log in