Why read Neurogastronomy?

Book cover of Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Book description

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 the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is…

Explore

Topics

Genres

Science

When you buy books, we may earn a commission that helps keep our lights on (or join the rebellion as a member).

Why read it?

1 author picked Neurogastronomy as one of their favorite books. Why do they recommend it?

Stan Hieronymus

Author

Gordon Shepherd gave the developing science of neurogastronomy – which studies how the human brain perceives food from the information processed through smell, taste, sight, touch, and hearing – its name. A leading expert on olfaction, he is perfectly qualified to draw the link between aroma and flavor, and why Luca Turin would claim that smell provides 90 percent of what we taste. His description of the importance of retronasal smell, and the mechanics involved, turned a term that was fun to toss around tasting beer with friends into a revelation.

From Stan's list on The best books about aroma and flavor.