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Neurogastronomy
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Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Gordon Shepherd

Abstract

This book 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 the sense of smell diminished during human evolution, the book argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. The book 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 o ... More

Keywords: neurogastronomy, smell, human evolution, flavor, food preferences, cravings, Marcel Proust, perceptions

Bibliographic Information

Print publication date: 2013 Print ISBN-13: 9780231159111
Published to Columbia Scholarship Online: November 2015 DOI:10.7312/columbia/9780231159111.001.0001

Authors

Affiliations are at time of print publication.

Gordon Shepherd, author
Yale School of Medicine

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