Neurogastronomy : how the brain creates flavor and why it matters
Enregistré dans:
| Hovedforfatter: | |
|---|---|
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
New York :
Columbia University Press
2011.
Paris : Cyberlibris |
| Fag: | |
| Online adgang: | Accès Université Orléans et IFPM |
| Kommentar: |
Couverture. https://static2.cyberlibris.com/books_upload/136pix/9780231159104.jpg Titre provenant de la page de titre du document numérique La pagination de l'édition imprimée correspondante est de 284 p. Cyberlibris (ScholarVox) corpus Santé |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Neurogastronomy, how the brain creates flavor and why it matters, Gordon M. Shepherd, 2012, New York, Columbia University Press, 1 vol. (XIII-267 p.), 978-0-231-15910-4 |
Indholdsfortegnelse:
- Notes and smells
- 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