Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the “human brain flavor system,” laying the foundations for a new scientific field: neurogastronomy.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.
How the Brain Creates Flavor and Why It Matters
by Gordon M. Shepherd
Columbia University Press, 2011
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