MARC Record from Library of Congress

LEADER: 02032cam a2200337 a 4500
001 2011029170
003 DLC
005 20130814074839.0
008 110711s2012 nyua b 001 0 eng
010 $a 2011029170
020 $a9780231159104 (cloth : alk. paper)
020 $a9780231530316 (e-book)
020 $a9780231159111 (pbk.)
035 $a(DNLM)101564297
040 $aDNLM/DLC$cDLC
042 $apcc
050 00 $aQP456$b.S56 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.
650 0 $aTaste$xPhysiological aspects.
650 0 $aSmell$xPhysiological aspects.
650 0 $aFlavor.
650 12 $aOlfactory Perception$xphysiology.
650 22 $aBrain$xphysiology.
650 22 $aTaste Perception$xphysiology.