neurogastronomy

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Neurogastronomy

Author : Gordon Shepherd
ISBN : 9780231159111
Genre : Science
File Size : 22. 84 MB
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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. --from publisher description

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Cooking For The Senses

Author : Jennifer Peace Rhind
ISBN : 9780857012517
Genre : Cooking
File Size : 78. 15 MB
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"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.

Neurogastronomy

Author : Gordon M. Shepherd
ISBN : 0231159102
Genre : Science
File Size : 62. 63 MB
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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. --from publisher description.

The Best American Science And Nature Writing 2017

Author : Hope Jahren
ISBN : 9781328715562
Genre : Science
File Size : 25. 78 MB
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“Undeniably exquisite . . . Reveal[s] not only how science actually happens but also who or what propels its immutable humanity.” —Maria Popova “An excellent introduction to the key issues in science today.” —P. D. Smith, Guardian “[A] stellar compendium . . . Delightful to read.” —Publishers Weekly, starred review A renowned scientist and the best-selling author of Lab Girl, Hope Jahren selects the year's top science and nature writing from writers who balance research with humanity and in the process uncover riveting stories of discovery across disciplines.

Neuroenology

Author : Gordon M. Shepherd
ISBN : 9780231542876
Genre : Science
File Size : 33. 16 MB
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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.

Edible Memory

Author : Jennifer A. Jordan
ISBN : 9780226228242
Genre : Cooking
File Size : 78. 39 MB
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Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.

Tasty

Author : John McQuaid
ISBN : 9781451685022
Genre : Psychology
File Size : 50. 31 MB
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“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution. Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind. Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000-year-old walkabout by early humans is responsible for George H.W. Bush’s broccoli-hatred, why “supertasters” like salt, and why “nontasters” are more likely to be alcoholics. “A fascinating story with a beginning some half a billion years ago…McQuaid’s tale is about science, but also about culture, history and, one senses, our future” (Scientific American). Tasty offers a delicious smorgasbord of where taste originated and where it’s going—and why it changes by the day.

In Touch With The Future

Author : Alberto Gallace
ISBN : 9780191501814
Genre : Psychology
File Size : 63. 81 MB
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Out of all the human senses, touch is the one that is most often unappreciated, and undervalued. Yet, the surface of the human body, the skin, is actually one huge sheet of tactile receptors. It provides us with the means to connect with our surroundings. Despite the important role that vision plays in our everyday lives, it is the skin that constitutes both the oldest, and by far the largest of our sense organs. The skin protects our body from the external world and, at the same time, informs us about what occurs on its surface. In Touch With The Future explores the science of touch, bringing together the latest findings from cognitive neuroscience about the processing of tactile information in humans. The book provides a comprehensive overview of scientific knowledge regarding themes such as tactile memory, tactile awareness (consciousness), tactile attention, the role of touch in interpersonal and sexual interactions, and the neurological substrates of touch. It highlights the many ways in which our growing understanding of the world of touch can, and in some cases already are, being applied in the real world in everything from the development of virtual reality (VR) environments, tablet PCs, mobile phones, and even teledildonics - the ultimate frontier in terms of adult entertainment. In addition, the book shows how the cognitive neuroscience approach to the study of touch can be applied to help improve the design of many real-world applications/products as well as to many of our everyday experiences, such as those related to the appreciation of food, marketing, packaging design, the development of enhanced sensory substitution systems, art, and man-machine interfaces. Crucially, the authors makes a convincing argument for the view that one cannot really understand touch, especially not in a real-world context, without placing it in a multisensory context. That is, the senses interact to influence tactile perception in everything - from changing the feel of a surface or product by changing the sound it makes or the fragrance it has. For students and researchers in the brain sciences, this book presents a valuable and fascinating exploration into one of our least understood senses

Chemistry And The Sense Of Smell

Author : Charles S. Sell
ISBN : 9781118522967
Genre : Science
File Size : 28. 35 MB
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“I cannot recommend this fascinating book highlyenough.” –Simon Cotton, Chemistry & Industry,September 2014 “In conclusion: A comprehensive introduction to theworld of odours, not only for chemists.” –review inGerman: Monika Paduch, Gefahrstoffe - Reinhaltung Luft, October2014 A comprehensive overview of fragrance chemistry Fragrance materials are universal, from personal care productsto household cleaners, laundry products, and more. Although many ofthe scents themselves are synthesized in a lab, the actualmechanism of odour has long baffled chemists who attempt to modelit for research. In Chemistry and the Sense of Smell,industry chemist Charles S. Sell explores the chemistry and biologysurrounding the human detection and processing of odour, providinga comprehensive, single-volume guide to the totality of fragrancechemistry. The correlation between molecular structure and odour is muchmore complex than initially thought, and the intricacies of themechanism by which the brain interprets scent signals leaves muchto be discovered. This book provides a solid foundation offragrance chemistry and highlights the relationship betweenresearch and industry with topics such as: The analysis and characterization of odour The role scent plays in our lives The design and manufacture of new fragrance ingredients The relationship between molecular structure and odour The mechanism of olfaction Intellectual challenges and the future of the field Complete with illustrations that clarify difficult concepts andthe structures of the molecules under discussion, Chemistry andthe Sense of Smell is an all-inclusive guide to the science ofscent. For professionals in the fragrance industry or relatedfields, this book is one resource that should not beoverlooked.

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