Neurogastronomy: How the Brain Creates Flavors and Why It Matters

Neurogastronomy: How the Brain Creates Flavors and Why It Matters


Neurogastronomy: How the Brain Creates Flavors and Why It Matters

Fascinating! Backing it up with science, Neurogastronomy: How the Brain Creates Flavors and Why It Matters neatly does away with what most of us probably think about how we taste, letting us know that flavour comes from smell, and most of it is in our minds, anyway. You’ll discover that the old “tastebuds” only register sweet, salty, sour, bitter and the elusive “yummy” taste called umami. All the rest is picked up through smell and processed to be essentially whatever we ch0ose. Without visual and other cues, we can’t actually tell red wine from white, or one beer from another—simple fake-outs like a blindfold test or telling someone what they’re tasting is all it takes to prove. Apparently, even music influences taste. This new view of taste is cool. A little startling. Entertaining. And surprisingly useful in…real life. All reasons you’d want to read on. The author, Gordon M. Shepherd,  a professor of neurobiology at the Yale School of Medicine, is a groundbreaking neuroscientist specializing in the physiology of the sense of smell—he ought to know! The book is written for…everyone.

MORE! » Neurogastronomy: How the Brain Creates Flavors and Why It Matters at Amazon via: Food Republic
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