Neurogastronomy : how the brain creates flavor and why it matters
Shepherd, Gordon M., 1933-2013
Book
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.
Main title:
Neurogastronomy : how the brain creates flavor and why it matters / Gordon M. Shepherd.
Author:
Imprint:
New York : Columbia University Press, c2012.
Collation:
xiii, 267 p. : ill. ; 24 cm.
Notes:
Originally published: 2012.Includes bibliographical references and index.
ISBN:
0231159110 (pbk)9780231159111 (pbk)
Dewey class:
612.86
Language:
English
BRN:
118875
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Library at the Dock | -Health | HEALTH 612.86 SHEP | Available |