Neurogastronomy: How the Brain Creates Flavor and Why It Matters

My interest in this subject comes from a culinary rather than scientific background. While not a science duffer, I'm definately no boff either. Bareing this in mind, the subject matter did fascinate and illuminate some understanding, but some chapters that delved deeper into the science and the nomenclature of science, I did struggle with, making for a halting read.So while would reccomend, would add the proviso, it reads slightly heavier than most "popular science" writing. Not unpenertratable, but requiring some work.

wonderful read.

Very interesting subject, but the book was poorly organized. The author didn't have a clear audience in mind, so it included details that even a bachelor student in biology, psychology, or chemistry would know all to well, and then other details that a layman wouldn't be interested in. I found myself skipping ahead at times, and others rereading trying to understand. It had only a few key points that could either have been explained in a little booklet, or more diverse information should have been included rather than fluff (like a description of mastication, which anyone should know about). Still, it covers a subject that is rarely taught and rarely researched, so makes for a good comprehensive look in the study of smell and flavor.

Extremamente interessante e esclarecedor. Explicita o envolvimento dos três sentidos para a construção do Prazer Sensorial do SABOR.O Aroma captado pelo Olfato, somado ao Gosto captado pelo Paladar e validado pela Textura captada pelo Tato, que então juntos explodem na SATISFAÇÃO PLENA DOS SENTIDOS.

Great read so far. Haven’t finished yet