MARC Record from harvard_bibliographic_metadata

LEADER: 02557cam a2200433 a 4500
001 013012498-2
005 20120110081925.0
008 110711s2012 nyua b 001 0 eng
010 $a 2011029170
016 7 $a101564297$2DNLM
020 $a9780231159104 (cloth : alk. paper)
020 $a0231159102 (cloth : alk. paper)
020 $a9780231530316 (e-book)
020 $a0231530315 (e-book)
035 0 $aocn741340070
040 $aDNLM/DLC$cDLC$dYDX$dBTCTA$dYDXCP$dNLM$dMOF$dBWX
042 $apcc
050 4 $aQP458$b.S44 2012
060 10 $aWV 301
082 00 $a612.8$223
100 1 $aShepherd, Gordon M.,$d1933-
245 10 $aNeurogastronomy :$bhow the brain creates flavor and why it matters /$cGordon M. Shepherd.
260 $aNew York :$bColumbia University Press,$cc2012.
300 $axiii, 267 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references (p. 243-255) and index.
505 0 $aThe 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.
520 $aChallenging 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.
650 0 $aNose$xPhysiology.
650 0 $aSmell$xPhysiological aspects.
650 0 $aTaste$xPhysiological aspects.
650 0 $aBrain$xPhysiology.
650 12 $aOlfactory Perception$xphysiology.
650 22 $aBrain$xphysiology.
650 22 $aTaste Perception$xphysiology.
650 0 $aFlavor.
899 $a415_565366
988 $a20111220
049 $aCLSL
906 $0OCLC