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Author: Gordon M. Shepherd
Publisher: Columbia University Press
ISBN: 0231542879
Category : Science
Languages : en
Pages : 297
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Book Description
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Author: Gordon M. Shepherd
Publisher: Columbia University Press
ISBN: 0231542879
Category : Science
Languages : en
Pages : 297
Get Book Here
Book Description
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Author: Gordon Shepherd
Publisher: Columbia University Press
ISBN: 0231159110
Category : Science
Languages : en
Pages : 286
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Book Description
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
Author: Ian Tattersall
Publisher: Yale University Press
ISBN: 0300211023
Category : Cooking
Languages : en
Pages : 264
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Book Description
A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two--one a palaeoanthropologist, the other a molecular biologist--to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question "What can science tell us about wine?" And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
Author: Randy J. Nelson
Publisher: Oxford University Press
ISBN: 0199714630
Category : Science
Languages : en
Pages : 596
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Book Description
Life evolves in a cyclic environment, and to be successful, organisms must adapt not only to their spatial habitat, but also to their temporal habitat. How do plants and animals determine the time of year so they can anticipate seasonal changes in their habitats? In most cases, day length, or photoperiod, acts as the principal external cue for determining seasonal activity. For organisms not living at the bottom of the ocean or deep in a cave, day follows night, and the length of the day changes predictably throughout the year. These changes in photoperiod provide the most accurate signal for predicting upcoming seasonal conditions. Measuring day length allows plants and animals to anticipate and adapt to seasonal changes in their environments in order to optimally time key developmental events including seasonal growth and flowering of plants, annual bouts of reproduction, dormancy and migration in insects, and the collapse and regrowth of the reproductive system that drives breeding seasons in mammals and birds. Although research on photoperiodic time measurement originally integrated work on plants and animals, recent work has focused more narrowly and separately on plants, invertebrates, or vertebrates. As the fields have become more specialized there has been less interaction across the broader field of photoperiodism. As a result, researchers in each area often needlessly repeat both theoretical and experimental work. For example, understanding that there are genetically distinct morphs among species that, depending on latitude, respond to different critical photoperiods was discovered separately in plants, invertebrates, and vertebrates over the course of 20 years. However, over the past decade, intense work on daily and seasonal rhythms in fruit flies, mustard plants, and hamsters and mice, has led to remarkable progress in understanding the phenomenology, as well as the molecular and genetic mechanisms underlying circadian rhythms and clocks. This book was developed to further this type of cooperation among scientists from all related disciplines. It brings together leading researchers working on photoperiodic timing of seasonal adaptations in plants, invertebrates, and vertebrates. Each of its three sections begins with an introduction by the section editor, and at the end of the book, the section editors present a synthesis of common themes in photoperiodism, as well as discuss similarities and differences in approaches to the study of photoperiodism, and future directions for research on photoperiodic time measurement.
Author: Ole Mouritsen
Publisher: Columbia University Press
ISBN: 0231543247
Category : Cooking
Languages : en
Pages : 424
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Book Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Author: Luca Tommasi
Publisher: MIT Press
ISBN: 0262551896
Category : Psychology
Languages : en
Pages : 353
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Book Description
An overview of current research at the intersection of psychology and biology, integrating evolutionary and developmental data and explanations. In the past few decades, sources of inspiration in the multidisciplinary field of cognitive science have widened. In addition to ongoing vital work in cognitive and affective neuroscience, important new work is being conducted at the intersection of psychology and the biological sciences in general. This volume offers an overview of the cross-disciplinary integration of evolutionary and developmental approaches to cognition in light of these exciting new contributions from the life sciences. This research has explored many cognitive abilities in a wide range of organisms and developmental stages, and results have revealed the nature and origin of many instances of the cognitive life of organisms. Each section of Cognitive Biology deals with a key domain of cognition: spatial cognition; the relationships among attention, perception, and learning; representations of numbers and economic values; and social cognition. Contributors discuss each topic from the perspectives of psychology and neuroscience, brain theory and modeling, evolutionary theory, ecology, genetics, and developmental science. Contributors Chris M. Bird, Elizabeth M. Brannon, Neil Burgess, Jessica F. Cantlon, Stanislas Dehaene, Christian F. Doeller, Reuven Dukas, Rochel Gelman, Alexander Gerganov, Paul W. Glimcher, Robert L. Goldstone, Edward M. Hubbard, Lucia F. Jacobs, Mark H. Johnson, Annette Karmiloff-Smith, David Landy, Lynn Nadel, Nora S. Newcombe, Daniel Osorio, Mary A. Peterson, Manuela Piazza, Philippe Pinel, Michael L. Platt, Kristin R. Ratliff, Michael E. Roberts, Wendy S. Shallcross, Stephen V. Shepherd, Sylvain Sirois, Luca Tommasi, Alessandro Treves, Alexandra Twyman, Giorgio Vallortigara
Author: Irwin B. Levitan
Publisher: Oxford University Press, USA
ISBN: 9780195145236
Category : Language Arts & Disciplines
Languages : en
Pages : 640
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Book Description
Intended for use by advanced undergraduate, graduate and medical students, this book presents a study of the unique biochemical and physiological properties of neurons, emphasising the molecular mechanisms that generate and regulate their activity.
Author: Ian Glynn
Publisher: Oxford University Press
ISBN: 0198031327
Category : Science
Languages : en
Pages : 465
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Book Description
Drawing on a dazzlingly wide array of disciplines--physiology, neurology, psychology, anthropology, linguistics, and philosophy--Ian Glynn explains virtually every aspect of the workings of the brain, unlocking the mysteries of the mind. Here are the mechanics of nerve messages; the functioning of sensory receptors; the processes by which the brain sees, tastes, and smells; the seats of language, memory, and emotions. Glynn writes with exceptional clarity and offers telling examples: to help explain vision, for instance, he discusses optical illusions as well as cases of patients who suffer disordered seeing through healthy eyes (such as the loss of the ability to recognize familiar faces). The breadth of Glynn's erudition is astonishing, as he ranges from parallel processing in computers to the specialization of different regions of the brain (illustrated with fascinating instances of the bizarre effects of localized brain damage). He explains the different types of memory (episodic and semantic, as well as short-term and implicit memory), traces the path through the brain of information leading to emotional responses, and engages in a discussion of language that takes in Noam Chomsky and Hawaiian pidgin. Moreover, for every subject Glynn addresses, he offers a thorough-going scientific history. For example, before discussing the evolution of the brain, he provides an account of the theory of evolution itself, from the writing and success of The Origin of Species to recent work on the fossil record, DNA, and RNA. No other single volume has captured the full expanse of our knowledge of consciousness and the brain. A work of unequaled authority and eloquence, An Anatomy of Thought promises to be a new landmark of scientific writing.
Author: Karen MacNeil
Publisher: Workman Publishing Company
ISBN: 0761187154
Category : Cooking
Languages : en
Pages : 2408
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Book Description
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
Author: Lynn B. Martin
Publisher: John Wiley & Sons
ISBN: 1118398785
Category : Science
Languages : en
Pages : 371
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Book Description
Integrative Organismal Biology synthesizes current understandings of the causes and consequences of individual variation at the physiological, behavioral and organismal levels. Emphasizing key topics such as phenotypic plasticity and flexibility, and summarizing emerging areas such as ecological immunology, oxidative stress biology and others, Integrative Organismal Biology pulls together information from diverse disciplines to provide a synthetic view of the role of the individual in evolution. Beginning with the role of the individual in evolutionary and ecological processes, the book covers theory and mechanism from both classic and modern perspectives. Chapters explore concepts such as phenotypic plasticity, genetic and epigenetic variation, physiological and phenotypic variation, homeostasis, and gene and physiological regulatory networks. A concluding section interweaves these concepts through a series of case studies of life processes such as aging, reproduction, and immune defense. Written and edited by leaders in the field, Integrative Organismal Biology will be an important advanced textbook for students and researchers across a variety of subdisciplines of integrative biology.
