Neuro Gastronomy
I was thrilled to run into this book during a recent trip to the bookstore. The author,who happens to be a leading neuroscientist, has been fascinated with the topic of the “human brain flavor system.” In the process of researching the intricacies of how -and why- we detect and react to flavor/aroma stimuli, Dr. Shepherd has also laid the foundation for a new area of research and study: neurogastronomy.
The book takes readers through an eye-opening journey, exploring how smells are mechanically identified and translated into spatial patterns which give rise to the perceptions of taste.
The author then explores how these perceptions interact with different areas of the brain to invoke and react with emotions, food preferences, cravings and even food/beverage addictions.
The impact of the smells that surround us on our neural basis of consciousness is evident after reading only a few pages. This is by far one of the most interesting books on the topic that I’ve had the pleasure of reading in a very long time.
I strongly recommend this to those in the food and beverage industry, but I’m also convinced that even casual diners and social drinkers will find the topic of great interest.
Published by Columbia University Press, ISBN: 978-0-231-1291-4.
Cheers!
Margaret Ayala, Publisher