Free PDF Neurogastronomy: How the Brain Creates Flavor and Why It Matters
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Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Free PDF Neurogastronomy: How the Brain Creates Flavor and Why It Matters
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Review
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. (Hervé 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)
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About the Author
Gordon M. Shepherd is professor of neurobiology at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. He has made fundamental contributions to the study of brain microcircuits, as summarized in his highly regarded edited reference work The Synaptic Organization of the Brain. His current research focuses on olfaction at the level of microcircuits and how they construct the spatial patterns of smell, which are essential to the perception of flavor.
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Product details
Paperback: 288 pages
Publisher: Columbia University Press; Reprint edition (July 23, 2013)
Language: English
ISBN-10: 0231159110
ISBN-13: 978-0231159111
Product Dimensions:
6 x 0.8 x 8.8 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#347,254 in Books (See Top 100 in Books)
Very scientific. Very thorough. Might be a bit too nerdy for most people. Definitely written for the neuroscience freak who likes food. For people that curious to know why things work. What is a flavor image. It won't prepare you to cook any differently. It won't help you to win any culinary awards. What it will do, is provide a solid appreciation for the profound miracle that occurs when the perfect bite hits your tongue.
This is a pretty interesting look at how your brain perceives and remembers flavor, a deeper understand of how flavor works and how to achieve certain feelings and flavors. I recommend this book to anybody in the food industry looking to understand the science of flavor a bit further to develop their craft. Definitely not a stand alone book but a good way to start!
After the decent introduction this book plummets into the black hole of bad science writing. Nothing can save it because Shepherd doesn't really have anything new or cohesive to say about psychology and flavor. Lots of big names are tossed around (McGee, Beauchamp, Wrangham, Sclafani, etc.), but this just makes him and his research feel shallow. A quick look at the puny bibliography shows how little effort Shepherd put into the book.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.
Very interesting read. A bit repetitive but still very educational.
I'm a molecular gastronomy geared chef and read this book to get new insights into ways to manipulate my diners' experiences. I was not disappointed. Shepherd does an excellent job of walking you through each step and train of thought that ultimately gets us to flavor, and yes, it is repetitive as Shepherd writes as I can only assume he teaches classes (start off with a summary, give new material, end with summary), but that repetition was useful for me as a practitioner trying to chew my way through very dense matter. Even some of the most basic knowledge has changed the way I now cook - for example, I questioned the role of oil based flavors v. water based flavors in extending flavor in my customers as they exhale after each bite.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.
As a chemist, I can vouch for the thoroughness and scientific validity.
It's exactly what I wanted with perfect condition and expidited speed!!! Thank you!!!
great book, used by my college aged nephew who is studying food science. Good intro into the subject, help him decide on a few possible thesis topics.
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