"Neurogastronomy" - Information and Links:

Neurogastronomy - Info and Reading Options

how the brain creates flavor and why it matters

Book's cover
The cover of “Neurogastronomy” - Open Library.

"Neurogastronomy" was published by Columbia University Press in 2012 - New York, it has 267 pages and the language of the book is English.


“Neurogastronomy” Metadata:

  • Title: Neurogastronomy
  • Author:
  • Language: English
  • Number of Pages: 267
  • Publisher: Columbia University Press
  • Publish Date:
  • Publish Location: New York

“Neurogastronomy” Subjects and Themes:

Edition Specifications:

  • Format: Hardcover
  • Dimensions: 24 x x centimeters
  • Pagination: xiii, 267 p.

Edition Identifiers:

AI-generated Review of “Neurogastronomy”:


"Neurogastronomy" Table Of Contents:

  • 1- Introduction : Retronasal smell and the new age of flaver
  • 2- Part 1 : Noses and smells.
  • 3- The revolution in smell and flavor
  • 4- Dogs, humans, and retronasal smell
  • 5- How the mouth fools the brain
  • 6- The molecules of flavor
  • 7- Part 2 : Making pictures of smells.
  • 8- Smell receptors for smell molecules
  • 9- Forming a sensory image
  • 10- Images of smell : an "aha" moment
  • 11- A smell is like a face
  • 12- Pointillist images of smell
  • 13- Enhancing the image
  • 14- Creating, learning, and remembering smell
  • 15- Part 3 : Creating flavor.
  • 16- Smell and flavor
  • 17- Taste and flavor
  • 18- Mouth-sense and flavor
  • 19- Seeing and flavor
  • 20- Hearing and flavor
  • 21- The muscles of flavor
  • 22- Putting it together : the human brain flavor system
  • 23- Part 4 : Why it matters.
  • 24- Flavor and emotions
  • 25- Flavor and memory : reinterpreting Proust
  • 26- Flavor and obesity
  • 27- Decisions and the neuroeconomics of flavor and nutrition
  • 28- Plasticity in the human brain flavor system
  • 29- Smell, flavor, and language
  • 30- Smell, flavor, and consciousness
  • 31- Smell and flavor in human evolution
  • 32- Why flavor matters

"Neurogastronomy" Description:

The Open Library:

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.

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