Who would you recommend this book to?
– Advanced bartenders, expert mixologists, professional cocktail makers, chefs, wine critics, scholars, casual diners or just people who want to learn more on the New Age of Flavor.

When was this book published?
–  2012

Who is the author?
– Leading NEUROSCIENTIST Gordon M. Sepherd, a professor of neurobiology at the Yale School of Medicine and the former editor in chief of the Journal of Neuroscience. In Neurogastronomy M. Shepherd embarks on a paradigm-shifting trip through the “human brain flavor system” laying the foundations for a new scientific field: neurogastronomy.

So, what’s so special about this book?
Well, eating and drinking is our most common behavior. We normally do it everyday through-out our lives. But there is a huge misconception that these foods and drinks contain the flavors. In neurogastronomy you will be able to read that food and drinks do contain the flavor molecules but the flavors of these molecules are actually created by our brains. And this is exactly what is being explained inside the book: How the brain creates flavor and why it matters? How the mouth fools the brain? What’s the relationship between Smell and Flavor, Taste and Flavor, Seeing, Hearing and Flavor? And finally which is the best way to use flavor to make our every day lives better and healthier? Neurogastronomy describes several key things about the role of our nose (smell) in flavor and that it is finally the mouth that takes all the credit! This book will definitely teach you that the human brain flavor system can be just as important for the end of life as for the beginning…

buy the book from The Book Depository, free delivery

Spyros Patsialos
Γνωστός και ως Gin Guru, είναι ο δημιουργός του Υπήρξε bartender από το 2000 ως το 2014 και γράφει για το αλκοόλ από το 2009. Το 2010 κατέλαβε την 6η θέση στον παγκόσμιο διαγωνισμό του G’Vine και από τότε εξειδικεύεται στο Gin. Έχει διατελέσει κριτής σε δεκάδες διαγωνισμούς cocktail στην Ελλάδα, αλλά και στην Ibiza και την Κύπρο. Το 2011 επιλέχθηκε για τη συμμετοχή του στο project του ούζου “πλωμάρι” και το 2014 εκπροσώπησε την Ελλάδα για το Campari Worldwide Negroni Project. Από το 2009 γράφει για το αλκοόλ και τα κοκτέιλ. Άρθρα του έχουν δημοσιευθεί σε free press, στο FINE Drinking Magazine και στο Bars and Coffee Magazine.
Spyros Patsialos
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