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Neurogastronomy: How the Brain Creates Flavor and Why It Matters Hardcover - 2011 - 2nd Edition
by Gordon Shepherd
A leading neuroscientist at Yale University embarks on an eye-opening trip through the human brain's flavor system, establishing the parameters of a new field: neurogastronomy. Challenging the belief that humans' sense of smell diminished as they made the leap from primate to human, Shepherd contends this sense, the main element of flavor, is far more powerful and important than we think.
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- Title Neurogastronomy: How the Brain Creates Flavor and Why It Matters
- Author Gordon Shepherd
- Binding Hardcover
- Edition number 2nd
- Edition 2
- Pages 288
- Volumes 1
- Language ENG
- Publisher Columbia University Press
- Date 2011-12-02
- Illustrated Yes
- Features Bibliography, Illustrated, Index
- ISBN 9780231159104 / 0231159102
- Weight 1.15 lbs (0.52 kg)
- Dimensions 8.9 x 6.3 x 0.9 in (22.61 x 16.00 x 2.29 cm)
- Library of Congress subjects Brain - physiology, Taste
- Library of Congress Catalog Number 2011029170
- Dewey Decimal Code 599.018
Media reviews
Citations
- Choice, 04/01/2012, Page 0
- Library Journal, 11/15/2011, Page 94
- New York Times Book Review, 06/21/2012, Page 30
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