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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

Why Flavor Matters

Why Flavor Matters

(p.233) Chapter Twenty-Seven Why Flavor Matters

Gordon M. Shepherd

Columbia University Press

The evidence presented in this book will be useful in giving personal insights into how “flavor” exists not in our food but in the way it is created by our brains. It should stimulate new insights for chefs, food critics, consumers of fast food, and families around the dinner table. Knowledge of how the brain creates flavor also has important implications for public policies on food and nutrition. This chapter addresses key questions of how the brain begins before birth to create flavor preferences that can last a lifetime; how infants and children are especially attracted to both healthy and unhealthy flavors; what the relation is between flavor and nutrition; the critical role that flavor plays in diseases such as obesity and hypertension; and finally, how to use flavor to make better lives for the ill and the elderly.

Keywords:   human brain, flavor, infants, children, nutrition, elderly, public policy, food

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