Shepherd Neuroenology

How the Brain Creates the Taste of Wine
1. Auflage 2016
ISBN: 978-0-231-54287-6
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 224 Seiten

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

Autoren/Hrsg.

Shepherd, Gordon

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Neurologie, Klinische Neurowissenschaft
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Neurowissenschaften, Kognitionswissenschaft
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

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

Über Autor(innen)

Gordon M. Shepherd is professor of neuroscience at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. His books include Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Columbia, 2012), Handbook of Brain Microcircuits (2010), and Creating Modern Neuroscience: The Revolutionary 1950s (2009).