Neurogastronomy : how the brain creates flavor and why it matters /

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 far more powerful and essential than previously believed. --from publisher description.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Shepherd, Gordon M., 1933-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Columbia University Press, ©2012.
Temas:
Taste > Physiological aspects.
Smell > Physiological aspects.
Flavor.
Olfactory Perception > physiology
Brain > physiology
Taste Perception > physiology
Goût > Aspect physiologique.
Odorat > Aspect physiologique.
Saveur.
MEDICAL > Physiology.
SCIENCE > Life Sciences > Human Anatomy & Physiology.
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