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Neurogastronomy
How The Brain Creates Flavor And Why It Matters
language: english
Publisher:
COLUMBIA UNIVERSITY PRESS, July of 2013 ‧
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SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9780231159111 |
| Publisher: | COLUMBIA UNIVERSITY PRESS |
| Release Date: | July of 2013 |
| Language: | English |
| Dimensions: | 152 x 228 x 15 mm |
| Cover: | Softcover |
| Pages: | 288 |
| Format: | Book |
| Categories: |
Books in English
>
Social Sciences and Humanities
>
Psychology
Books in English > Others |
| EAN: | 9780231159111 |
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NeurogastronomyCOLUMBIA UNIVERSITY PRESS25,75€
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