Neuroenology (eBook)

How the Brain Creates the Taste of Wine

Gordon Shepherd (Autor)

eBook Download: PDF | EPUB

2016
Columbia University Press (Verlag)
978-0-231-54287-6 (ISBN)

Infos

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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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.

Inhalt

PrefaceIntroduction: A New Approach to Wine TastingPart I. Fluid Dynamics of Wine Tasting1. Sip and Saliva2. The Tongue: Moving the Wine3. Respiration and Wine Aromas4. The Pathway for Retronasal Airflow5. Swallow, Aroma Burst, and FinishPart II. How Sensory Systems Create the Taste of Wine6. Sight: Creating the Color of Wine7. Orthonasal Smell: Wine Molecules Meet Smell Receptors8. Orthonasal Smell: Creating a Wine Aroma Image9. Orthonasal Smell: From Odor Image to Aroma Perception10. Touch and the Mouthfeel of Wine11. Taste Modalities and Wine Tasting12. Creating Taste Perception13. Retronasal Smell: The Hidden Force in Wine Tasting14. Retronasal Smell: What Is So Special?15. Retronasal Smell: Creating the Multisensory Wine FlavorPart III. How Central Brain Systems Create the Pleasure of the Taste of Wine16. Wine Tasting, Gender, and Aging17. Memory and Wine Tasting18. The Language of Wine Tasting19. Pleasure: The Final Judge in Wine Tasting20. Practical Applications of Neuroenology to the Pleasure of Wine TastingAppendix. A Wine-Tasting Tutorial with Jean-Claude BerrouetBibliographyIndex

Produkt-Details

• Erscheint lt. Verlag: 19.12.2016
• Zusatzinfo: 34 figures and diagrams
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
• Themenwelt: Studium ► 1. Studienabschnitt (Vorklinik) ► Physiologie
• Themenwelt: Naturwissenschaften
• ISBN-10: 0-231-54287-9 / 0231542879
• ISBN-13: 978-0-231-54287-6 / 9780231542876