Why do we like or even crave certain foods and avoid others?
Named and defined by the author, a Yale neurobiologist studying how the brain creates images of smells, "neurogastronomy" is a new science of eating that focuses on food favors.
Drawing on brain studies and food studies, this book explains the new field of investigation and how it holds "the promise of putting healthy eating on a new scientific basis."
A key premise of this book is that "humans have a much more highly developed sense of flavor because of the complex processing that occurs in the large human brain." Gordon Shepherd dismisses the idea that foods hold flavor as a common misconception and asserts that while foods contain molecules, the flavor of those molecules is actually created in our brains.
How the Brain Creates Flavor and Why It Matters
by Gordon M. Shepherd
Columbia University Press, 2011
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Mouthwatering heirlooms, exciting hybrids, sensational herbs, colorful flowers - you dream of a garden overflowing with vibrant, healthy plants. Turn your dream garden into reality with seeds you save and start yourself.
At the time Paul Harding’s Tinkers won the Pulitzer Prize in 2010 it had only sold about 1,120 copies, according to Publisher's Weekly
Now reading with the Outrider Reading Group ~
Launched on June 28, 2011, Google+ is a social network that recognizes that people interact with multiple circles of friends and acquaintances who may or may not overlap. It allows users to set up or join any number Circles of users linked by common interests, locations, ideologies or tastes.
Let's call it "quantum cooking" - the application of physics and molecular bioscience and industrial technologies to the preparation of common meals and and familiar dishes with greater control and awareness of the processes involved.