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" Neurogastronomy : "


Document Type : BL
Record Number : 625666
Doc. No : dltt
Main Entry : Shepherd, Gordon M.,1933-
Title & Author : Neurogastronomy : : how the brain creates flavor and why it matters /\ Gordon M. Shepherd
Publication Statement : New York :: Columbia University Press,, c2012
Page. NO : xiii, 267 p. :: ill. ;; 24 cm
ISBN : 9780231159104
: : 0231159102
: : 9780231530316
: : 0231530315
Notes : leisure reading
Bibliographies/Indexes : Includes bibliographical references and index
Contents : 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
Abstract : 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
: 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
Subject : Nose-- Physiology
Subject : Smell-- Physiological aspects
Subject : Taste-- Physiological aspects
Subject : Brain-- Physiology
LC Classification : ‭QP458‬‭.S44 2012‬
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