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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.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Columbia University Press,
©2012.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Shepherd, Gordon M., |d 1933- | |
| 245 | 1 | 0 | |a Neurogastronomy : |b how the brain creates flavor and why it matters / |c Gordon M. Shepherd. |
| 260 | |a New York : |b Columbia University Press, |c ©2012. | ||
| 300 | |a 1 online resource (xiii, 267 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The revolution in smell and flavor -- Dogs, humans, and retronasal smell -- How the mouth fools the brain -- The molecules of flavor -- Making pictures of smells -- Smell receptors for smell molecules -- Forming a sensory image -- Images of smell : an "aha" moment -- A smell is like a face -- Pointillist images of smell -- Enhancing the image -- Creating, learning, and remembering smell -- Creating flavor -- Smell and flavor -- Taste and flavor -- Mouth-sense and flavor -- Seeing and flavor -- Hearing and flavor -- The muscles of flavor -- Putting it together : the human brain flavor system -- Why it matters -- Flavor and emotions : "images of desire" -- Flavor and memory : reinterpreting Proust -- Flavor and obesity -- Decisions and the neuroeconomics of flavor and nutrition -- Plasticity in the human brain flavor system -- Smell, flavor, and language -- Smell, flavor, and consciousness -- Smell and flavor in human evolution -- Why flavor matters. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 650 | 0 | |a Taste |x Physiological aspects. | |
| 650 | 0 | |a Smell |x Physiological aspects. | |
| 650 | 0 | |a Flavor. | |
| 650 | 1 | 2 | |a Olfactory Perception |x physiology |
| 650 | 2 | 2 | |a Brain |x physiology |
| 650 | 2 | 2 | |a Taste Perception |x physiology |
| 650 | 6 | |a Goût |x Aspect physiologique. | |
| 650 | 6 | |a Odorat |x Aspect physiologique. | |
| 650 | 6 | |a Saveur. | |
| 650 | 7 | |a MEDICAL |x Physiology. |2 bisacsh | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Human Anatomy & Physiology. |2 bisacsh | |
| 650 | 7 | |a Flavor. |2 fast |0 (OCoLC)fst00927108 | |
| 650 | 7 | |a Smell |x Physiological aspects. |2 fast |0 (OCoLC)fst01121566 | |
| 650 | 7 | |a Taste |x Physiological aspects. |2 fast |0 (OCoLC)fst01143478 | |
| 776 | 0 | 8 | |i Print version: |a Shepherd, Gordon M., 1933- |t Neurogastronomy. |d New York : Columbia University Press, ©2012 |z 9780231159104 |w (DLC) 2011029170 |w (OCoLC)741340070 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.7312/shep15910 |z Texto completo |
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