Gordon Shepherd (Yale School of Medicine)

Neuroenology

How the Brain Creates the Taste of Wine

• Gebundenes Buch

Produktbeschreibung

A pioneer of neurogastronomy writes an engaging treatment of the brainâ s role in creating the taste of wine.

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Produktdetails

• Verlag: Columbia University Press
• Seitenzahl: 224
• Erscheinungstermin: 22. November 2016
• Englisch
• Abmessung: 239mm x 161mm x 23mm
• Gewicht: 443g
• ISBN-13: 9780231177009
• ISBN-10: 0231177003
• Artikelnr.: 45001487

Autorenporträt

Gordon M. Shepherd

Inhaltsangabe

Preface
Introduction: A New Approach to Wine Tasting
Part I. Fluid Dynamics of Wine Tasting
1. Sip and Saliva
2. The Tongue: Moving the Wine
3. Respiration and Wine Aromas
4. The Pathway for Retronasal Airflow
5. Swallow, Aroma Burst, and Finish
Part II. How Sensory Systems Create the Taste of Wine
6. Sight: Creating the Color of Wine
7. Orthonasal Smell: Wine Molecules Meet Smell Receptors
8. Orthonasal Smell: Creating a Wine Aroma Image
9. Orthonasal Smell: From Odor Image to Aroma Perception
10. Touch and the Mouthfeel of Wine
11. Taste Modalities and Wine Tasting
12. Creating Taste Perception
13. Retronasal Smell: The Hidden Force in Wine Tasting
14. Retronasal Smell: What Is So Special?
15. Retronasal Smell: Creating the Multisensory Wine Flavor
Part III. How Central Brain Systems Create the Pleasure of the Taste of
Wine
16. Wine Tasting, Gender, and Aging
17. Memory and Wine Tasting
18. The Language of Wine Tasting
19. Pleasure: The Final Judge in Wine Tasting
20. Practical Applications of Neuroenology to the Pleasure of Wine Tasting
Appendix. A Wine-Tasting Tutorial with Jean-Claude Berrouet
Bibliography
Index

Rezensionen

"Shepherd provides a valuable and interesting glimpse into the human side of science and its inherently cross-disciplinary nature. After having read Neuroenology, every sniff, bite and gulp, will create a moment of reflection on how complex and wonderfully mysterious the human brain is." - Christopher R. Loss, Culinary Institue of America