Neuroenology: How the Brain Creates the Taste of Wine
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2016]
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| Schlagworte: | |
| Online-Zugang: | FHA01 FKE01 FLA01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Zusammenfassung: | In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed Dec. 14, 2016) |
| Beschreibung: | 1 online resource 34 figures and diagrams |
| ISBN: | 9780231542876 |
| DOI: | 10.7312/shep17700 |
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| dewey-ones | 641 - Food and drink |
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| dewey-search | 641.2/2 |
| dewey-sort | 3641.2 12 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.7312/shep17700 |
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| isbn | 9780231542876 |
| language | English |
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| spelling | Shepherd, Gordon M. Verfasser aut Neuroenology How the Brain Creates the Taste of Wine Gordon M. Shepherd New York, NY Columbia University Press [2016] © 2016 1 online resource 34 figures and diagrams txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher's Web site, viewed Dec. 14, 2016) In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate In English Food Sensory evaluation Wine tasting https://doi.org/10.7312/shep17700 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Shepherd, Gordon M. Neuroenology How the Brain Creates the Taste of Wine Food Sensory evaluation Wine tasting |
| title | Neuroenology How the Brain Creates the Taste of Wine |
| title_auth | Neuroenology How the Brain Creates the Taste of Wine |
| title_exact_search | Neuroenology How the Brain Creates the Taste of Wine |
| title_full | Neuroenology How the Brain Creates the Taste of Wine Gordon M. Shepherd |
| title_fullStr | Neuroenology How the Brain Creates the Taste of Wine Gordon M. Shepherd |
| title_full_unstemmed | Neuroenology How the Brain Creates the Taste of Wine Gordon M. Shepherd |
| title_short | Neuroenology |
| title_sort | neuroenology how the brain creates the taste of wine |
| title_sub | How the Brain Creates the Taste of Wine |
| topic | Food Sensory evaluation Wine tasting |
| topic_facet | Food Sensory evaluation Wine tasting |
| url | https://doi.org/10.7312/shep17700 |
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