MARC Record from marc_openlibraries_phillipsacademy

LEADER: 02689cam a2200421 a 4500
001 3223444
003 NOBLE
005 20130812182729.0
008 110711s2012 nyua b 001 0 eng
010 $a 2011029170
040 $aDNLM/DLC$cDLC$dYDX$dBTCTA$dYDXCP$dNLM$dMOF$dBWX$dCDX$dUKMGB$dTAW$dVP@$dBDX$dSGB$dTTU$dNOG
016 7 $a101564297$2DNLM
016 7 $a015874061$2Uk
019 $a730413685
020 $a9780231159104 (cloth : alk. paper)
020 $a0231159102 (cloth : alk. paper)
035 $a(OCoLC)741340070$z(OCoLC)730413685
042 $apcc
050 4 $aQP458$b.S44 2012
060 00 $a2011 M-141
060 10 $aWV 301
082 00 $a612.8$223
049 $aNOGA
100 1 $aShepherd, Gordon M.,$d1933-
245 10 $aNeurogastronomy :$bhow the brain creates flavor and why it matters /$cGordon M. Shepherd.
260 $aNew York, NY :$bColumbia University Press,$cc2012.
300 $axiii, 267 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
505 0 $apt. 1. Noses and smells. The revolution in smell and flavor -- Dogs, humans, and retronasal smell -- How the mouth fools the brain -- The molecules of flavor -- pt. 2. 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 -- pt. 3. 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 -- pt. 4. Why it matters. Flavor and emotions -- 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.
919 4 $a31867007230142
990 $anobbc 11-13-2012
901 $a3223444$b$c3223444$tbiblio
852 4 $agaaagpl$bPANO$bPANO$cStacks 3 (in Storage)$j612.8 SH37N$gbook$p31867007230142$y17.50$xnonreference$xholdable$xcirculating$xvisible$zAvailable