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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 healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness.

Shepherd, Gordon

Neurogastronomy

How the Brain Creates Flavor and Why It Matters

eBook (PDF)
Publication Date:
December 2011
Copyright year:
2011
ISBN
978-0-231-53031-6
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17. The Muscles of Flavor

Citation Information

17. The Muscles of Flavor (2011). Neurogastronomy: How the Brain Creates Flavor and Why It Matters (pp. 147–154). https://doi.org/10.7312/shep15910-018

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

Online ISBN: 9780231530316

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