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Full Product Details

Author:   Gordon Shepherd (Yale School of Medicine)
Publisher:   Columbia University Press
Imprint:   Columbia University Press
Dimensions:   Width: 15.20cm , Height: 2.30cm , Length: 22.90cm
Weight:   0.440kg
ISBN:  

9780231177009

ISBN 10:   0231177003
Pages:   224
Publication Date:   22 November 2016
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.
Language:   English

Table of Contents

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

Reviews

Shepherd provides a valuable and interesting glimpse into the human side of science and its inherently cross-disciplinary nature. After having read Neuroenology, every sniff, bite and gulp, will create a moment of reflection on how complex and wonderfully mysterious the human brain is. -- Christopher R. Loss, Culinary Institute of America By unifying knowledge scattered across plant biology, microbiology, viticulture, chemistry, neuroscience, and the humanities, Neuroenology founds the new science of how the taste of wine is created, not in the glass but in the brain. This book is a must for all serious wine connoisseurs, practitioners, neuroscientists, students, or simply epicureans enjoying one of life's pleasures. Let's have a toast to Gordon Shepherd and his marvelous new book! -- Pierre-Marie Lledo, The Pasteur Institue, coauthor of The Custom-Made Brain

Author Information

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).

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