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NeurogastronomyHow the Brain Creates Flavor and Why It Matters$
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Gordon Shepherd

Print publication date: 2013

Print ISBN-13: 9780231159111

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231159111.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 19 September 2021

Flavor and Emotions

Flavor and Emotions

(p.165) Chapter Nineteen Flavor and Emotions

Gordon M. Shepherd

Columbia University Press

This chapter discusses the regions of the brain that produce emotion by creating “images of desire”. It asks: What kind of brain activity represents our motivation to desire a flavor, our emotion that makes us prefer it and want to obtain it? And if we become too highly motivated, too desiring, how does this brain activity pass over to craving it? Researchers using functional brain imaging have identified the brain regions activated by pleasant food smells; brain regions activated by drugs of abuse; brain regions activated by craving a food; and brain regions activated by liking a food.

Keywords:   emotions, flavor, human brain, food cravings, brain regions

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