Gordon M. Shepherd
- Published in print:
- 2016
- Published Online:
- January 2019
- ISBN:
- 9780231177009
- eISBN:
- 9780231542876
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231177009.003.0020
- Subject:
- Neuroscience, Behavioral Neuroscience
Like everything else involved in the taste of wine, the pleasure that a good wine gives is created by the brain. A half century of research has identified centers in the brain whose stimulation ...
More
Like everything else involved in the taste of wine, the pleasure that a good wine gives is created by the brain. A half century of research has identified centers in the brain whose stimulation creates the feeling of pleasure. These are especially related to the hypothalamus, the cingulate cortex, and the deep regions of the forebrain. Current studies of these areas are distinguishing between the behavior of “liking” something, and “wanting” it. The higher sensory centers we have discussed merge into this pleasure network to constitute the “human brain flavor system”. Research has even gone so far that the pleasantness of the aroma of given molecule can be predicted from its molecular structure. The future will hold many opportunities like this to unite brain science with enology to advance our understanding of wine flavor.Less
Like everything else involved in the taste of wine, the pleasure that a good wine gives is created by the brain. A half century of research has identified centers in the brain whose stimulation creates the feeling of pleasure. These are especially related to the hypothalamus, the cingulate cortex, and the deep regions of the forebrain. Current studies of these areas are distinguishing between the behavior of “liking” something, and “wanting” it. The higher sensory centers we have discussed merge into this pleasure network to constitute the “human brain flavor system”. Research has even gone so far that the pleasantness of the aroma of given molecule can be predicted from its molecular structure. The future will hold many opportunities like this to unite brain science with enology to advance our understanding of wine flavor.
Gordon M. Shepherd
- Published in print:
- 2016
- Published Online:
- January 2019
- ISBN:
- 9780231177009
- eISBN:
- 9780231542876
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231177009.001.0001
- Subject:
- Neuroscience, Behavioral Neuroscience
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in ...
More
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.Less
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
