- Tapa dura: 267 páginas
- Editor: Columbia Univers. Press (1 de diciembre de 2011)
- Idioma: Inglés
- ISBN-10: 0231159102
- ISBN-13: 978-0231159104
- Clasificación en los más vendidos de Amazon: nº128.317 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Inglés) Tapa dura – dic 2011
Descripción del producto
Neurogastronomy is a personal yet magisterial account of the new brain-based approach to flavor perception. Gordon M. Shepherd's panoramic view of science, culture, and behavior is that of a true pioneer of the chemical senses. -- Avery Gilbert, Author of What the Nose Knows: The Science of Scent in Everyday Life Cooking? It is first love, then art, then technique. Chefs and food lovers alike can benefit from a better appreciation of the phenomena at play throughout the culinary process, from the field to the fork and beyond. This is why flavor is so important, and why Gordon M. Shepherd's well-named Neurogastronomy is such a welcome addition to the literature. -- Herv This, author of Molecular Gastronomy: Exploring the Science of Flavor Those who make the effort will be rewarded: they'll never look at eating the same way again. Library Journal Shepherd makes an excellent case for neurogastronomy as an important cross-disciplinary field that is likely to motivate a variety of imperatives for our health and well-being. -- Chris Loss Nature Although written for lay readers, this excellent summary of everything people currently know about flavor perception must be considered the latest and most valuable review of research on the chemical senses. Choice Stimulating and informing. -- Israel Rosenfeld and Edward B. Ziff New York Review of Books A work that has the potential for breaking new ground and developing a whole new direction of study. Yum.fi
Reseña del editor
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. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.Ver Descripción del producto
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Strangely, reviewers haven't commented on the bad writing, but they have said the book is "a dense read." This didn't turn me off from the book because I don't mind dense reads if the material is necessarily dense. But this book is needlessly dense. Here's a quick example of a sentence:
"Just as the muscles of the nostril manipulate the inhalation of air, so are they coordinated to direct the air streams into the snout." (23)
What? Why is this written as a parallel sentence? Instead of nostril muscles "manipulating the inhalation of air," can they just breathe in or sniff instead? Are they "coordinated to direct the air streams," or do they just direct the air streams? The book is made up of these sentences, and together with the name dropping, the result is a rambling 200-page lecture given by a pretentious Yale professor. Even more pretentious than Herve This, because although both authors baptize a new field, at least This was French and poorly translated.
At first glance you may feel this is a fairly typical academic tome, full of top-notch information but barely accessible to the average reader. In this case you would be mistaken. Here the author has managed to create a book that is both accessible but not "dumbed down". You don't need a science degree to enjoy this book but, of course, should you be using it in the course of study you will equally find it of value.
Within this book the author seeks to create a new scientific field of study and understanding - neurogastronomy - and debunk the belief that the sense of smell diminished during human evolution. Taking an opposing view, Shepherd claims that our sense of flavour is inherently stronger than previously imagined. The basics of smell are covered from its interaction in the body as well as the "physical mechanics" of how a smell is transformed or processed into a flavour. This might turn a lot of conventional thinking on its head as we are led to believe, or think, that vanilla surely has the same taste to man as it might have to an animal. Once you start reading about this subject and thinking about it, the potential seems almost limitless. Society generally accepts that dogs have a great sense of smell and it appears to be more acute than humans. There are reasons for that. Yet how many people really know that there are many structural, physiological differences. Both noses smell things. Both brains process things, yet the processing "algorithm", for want of a better word, is different. There must be reasons for this.
The concepts raised by the author can also explain how flavouring intensity can vary tremendously between people. One could further postulate that different cultures and influences can change the nature and form of the smell/flavour interface.
Essentially the book is split into four major parts: noses and smells, making pictures of smells, creating flavour and why it (the overall theme of the book) matters. Within this each small chapter builds upon the knowledge learned and expressed so you can get a quite good, general understanding of this potentially very complex, developed theme. Each chapter is, in itself, quite short and to the point, which probably is an attraction and oddity in its own right (within academic works). There is a lot to say for this style of modular, nugget-sized learning, particularly when the material itself has not been watered down.
It is certainly a thought-provoking read, even if for many it is unlikely to be of practical, actionable interest for the average reader. But need that be a bad thing? Sometimes it is great to just get knowledge for knowledge's sake. With this book you get that in spades and get to read a work that has the potential for breaking new ground and developing a whole new direction of study.
This reviewer cautiously suggests that you need not have a specific scientific or culinary background to enjoy this book. Even as a 'general reader' it has a lot to offer, even if some of the more detailed material is skipped over. On a scientific level, no comment is possibly, but it certainly appears to provide a conclusive argument. The end of the book is rounded off with the usual extensive notes, bibliography and index that need no further explanation.
It is not a light read, and certainly not a read for someone with just a passing interest, but for people who want a deep understanding of the interaction between brain, body and food, this certainly will satiate your thirst for the subject.