Downloads & Free Reading Options - Results

Neurogastronomy: How the Brain Creates Flavor and Why It Matters" by Gordon M. Shepherd is an insightful exploration into the science of flavor perception and the complex interplay between the brain and the senses. In this book, Shepherd, a neuroscientist, delves into how the brain constructs the perception of flavor from the sensory inputs of taste, smell, texture, and even sight and sound. Shepherd explains the concept of "flavor perception" and introduces the idea of "neurogastronomy," a field that combines neuroscience with culinary arts to explore how our brains create the rich and diverse experiences we associate with food.

Neurogastronomy: How the Brain Creates Flavor and Why It Matters" by Gordon M. Shepherd is an insightful exploration into the science of flavor perception and the complex interplay between the brain and the senses. In this book, Shepherd, a neuroscientist, delves into how the brain constructs the perception of flavor from the sensory inputs of taste, smell, texture, and even sight and sound. Shepherd explains the concept of "flavor perception" and introduces the idea of "neurogastronomy," a field that combines neuroscience with culinary arts to explore how our brains create the rich and diverse experiences we associate with food.