Neurogastronomy - book overview

Brief book overview of book read over the weekend to inform the writing of an article on 'learning to taste'.

The book is by G. M. Shepherd, Professor of neurobiology at Yale and published by Columbia University Press in 2012.

27 chapters in 4 parts. All chapters are short and pithy with good supporting diagrams. Short references for each chapter are provided at the end of the book for further follow up.A good introduction to the neuro foundations of human/mamalian senses. 

The book argues for the due recognition of the role of smell in tasting. Hence, parts 1 and 2 are related to smelling. 

Part 1 provides the background on the evolution of smell and flavor. Uses the comparison between how dogs and humans smell to explain how smelling works. The contribution of the mouth is then summarised along with the molecular basics of flavor.

Part 2 delves into the workings of smell. How do smell receptors work? Leading on to how the brain forms sensory images of smell, which is actually difficult to describe due to its multivariate nature and the personal biases and social expectations surrounding how smells are perceived, appreciated or disliked.

Part 3 brings in the roles of taste, mouth sense, seeing, hearing and flavor. 

Part four draws the various topics together through discussions on flavor and influences through emotions, role of memory, contribution to obesity, neuroeconomics effect on flavor and nutrition, brain plasticity and the human brain flavor system, contribution of language, consciousness and human evolution.

Comprehensive review  of the book found here.