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?
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…