How the Brain Creates Flavor and Why It Matters
Aims and Scope
Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories.
Shepherd connects his research to trends in nutrition, dieting, and obesity, especially 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. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
- 288 pages
- 13 illus.
- COLUMBIA UNIVERSITY PRESS
- Professional and scholarly;
MARC recordMARC record for eBook
Israel Rosenfeld and Edward B. Ziff:
Stimulating and informing.
Although written for lay readers, this excellent summary of everything people currently know about flavor perception must be considered the latest and most valuable review of research on the chemical senses.
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.
Those who make the effort will be rewarded: they'll never look at eating the same way again.
Hervé This, author of Molecular Gastronomy: Exploring the Science of Flavor:
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.
Avery Gilbert, Author of What the Nose Knows: The Science of Scent in Everyday Life:
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.