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How the Mouth Fools the Brain

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0004
Subject:
Neuroscience, Sensory and Motor Systems

This chapter discusses how the mouth fools the brain into thinking it is producing all the flavor. The ability to identify types of flavor, such as lemon or strawberry, is attributable to retronasal ... More


Hearing and Flavor

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0017
Subject:
Neuroscience, Sensory and Motor Systems

This chapter discusses the influence of hearing on flavor. The auditory system is designed to receive sound signals from the environment. However, from the point of view of flavor, the system is ... More


Let the Meatballs Rest: And Other Stories About Food and Culture

Massimo Montanari

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231157339
eISBN:
9780231527880
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231157339.001.0001
Subject:
Sociology, Culture

This book looks at the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. The book provides stimulating food for thought for those curious about one of ... More


Plasticity in the Human Brain: Flavor System

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0024
Subject:
Neuroscience, Sensory and Motor Systems

This chapter discusses the plasticity of the human brain flavor system. Plasticity applies to the flavor system in two ways: the system contains regions that show a continuing renewal of its cells ... More


Medieval Near, Medieval Far

Massimo Montanari

in Medieval Tastes: Food, Cooking, and the Table

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231167864
eISBN:
9780231539081
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231167864.003.0001
Subject:
History, European Medieval History

This chapter talks about medieval cooking. It reconstructs the culinary taste of medieval cooking by considering two different dimensions of taste. The first is the concept of taste as flavor—a ... More


A Taste of Harmony

Thomas O. Höllmann

in The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231161862
eISBN:
9780231536547
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231161862.003.0002
Subject:
History, Asian History

This chapter discusses the main ingredients in Chinese cooking, the history of their production and cultivation throughout the centuries, as well as the cultural significance that has either risen or ... More


Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Gordon Shepherd

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.001.0001
Subject:
Neuroscience, Sensory and Motor Systems

This book embarks on a paradigm-shifting trip through the “human brain flavor system,” laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of ... More


Retronasal Smell and the New Age of Flavor

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0001
Subject:
Neuroscience, Sensory and Motor Systems

This introductory chapter provides the author's account of the origins of the present volume, which can be traced back to his decision to shift his focus as a neuroscientist from studying the ... More


The Revolution in Smell and Flavor

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0002
Subject:
Neuroscience, Sensory and Motor Systems

Modern research shows that an odor sets up patterns of activity—“smell images” in our brains—that are the main basis for our perception of flavors. These smell images are hidden factors that ... More


The Molecules of Flavor

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0005
Subject:
Neuroscience, Sensory and Motor Systems

Understanding how our brains construct perceptions of smells begins with an understanding of food molecules themselves. This chapter discusses how different odor molecules are related, and how they ... More


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