Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2011]
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| Schlagworte: | |
| Online-Zugang: | FKE01 FLA01 UBG01 FHA01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) |
| Beschreibung: | 1 online resource 13 illus |
| ISBN: | 9780231530316 |
Internformat
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| 505 | 8 | |a 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 | |
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| 650 | 4 | |a Flavor | |
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| 650 | 4 | |a Taste |x Physiological aspects | |
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Datensatz im Suchindex
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| author | Shepherd, Gordon M. |
| author_facet | Shepherd, Gordon M. |
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| contents | 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 |
| ctrlnum | (ZDB-23-DGG)9780231530316 (OCoLC)1165503799 (DE-599)BVBBV043491494 |
| dewey-full | 612.8 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 612 - Human physiology |
| dewey-raw | 612.8 |
| dewey-search | 612.8 |
| dewey-sort | 3612.8 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:27:07Z |
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| isbn | 9780231530316 |
| language | English |
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| spelling | Shepherd, Gordon M. Verfasser aut Neurogastronomy How the Brain Creates Flavor and Why It Matters Gordon M. Shepherd New York, NY Columbia University Press [2011] © 2011 1 online resource 13 illus txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) 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 Natural Sciences Neurobiology Textbooks, Reference Books Natural Sciences Flavor Smell Physiological aspects Taste Physiological aspects http://www.degruyter.com/doi/book/10.7312/shep15910 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Shepherd, Gordon M. Neurogastronomy How the Brain Creates Flavor and Why It Matters 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 Natural Sciences Neurobiology Textbooks, Reference Books Natural Sciences Flavor Smell Physiological aspects Taste Physiological aspects |
| title | Neurogastronomy How the Brain Creates Flavor and Why It Matters |
| title_auth | Neurogastronomy How the Brain Creates Flavor and Why It Matters |
| title_exact_search | Neurogastronomy How the Brain Creates Flavor and Why It Matters |
| title_full | Neurogastronomy How the Brain Creates Flavor and Why It Matters Gordon M. Shepherd |
| title_fullStr | Neurogastronomy How the Brain Creates Flavor and Why It Matters Gordon M. Shepherd |
| title_full_unstemmed | Neurogastronomy How the Brain Creates Flavor and Why It Matters Gordon M. Shepherd |
| title_short | Neurogastronomy |
| title_sort | neurogastronomy how the brain creates flavor and why it matters |
| title_sub | How the Brain Creates Flavor and Why It Matters |
| topic | Natural Sciences Neurobiology Textbooks, Reference Books Natural Sciences Flavor Smell Physiological aspects Taste Physiological aspects |
| topic_facet | Natural Sciences Neurobiology Textbooks, Reference Books Natural Sciences Flavor Smell Physiological aspects Taste Physiological aspects |
| url | http://www.degruyter.com/doi/book/10.7312/shep15910 |
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