Neurogastronomy : how the brain creates flavor and why it matters
(Book)
Author
Published
New York : Columbia University Press, c2012.
Physical Description
xiii, 267 pages : illustrations ; 24 cm.
Status
Gillette College Library - Main Collection
612.8 SH548N
1 available
612.8 SH548N
1 available
Summary
Loading Description...
Also in this Series
Checking series information...
Copies
| Location | Call Number | Status |
|---|---|---|
| Gillette College Library - Main Collection | 612.8 SH548N | On Shelf |
| Location | Call Number | Status |
|---|---|---|
| Northwest College - Hinckley Library - Second Floor | 612.8 SHE548N | On Shelf |
More Details
Published
New York : Columbia University Press, c2012.
Format
Book
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Summary
Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Shepherd, G. M. (2012). Neurogastronomy: how the brain creates flavor and why it matters . Columbia University Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Shepherd, Gordon M., 1933-. 2012. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. Columbia University Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Shepherd, Gordon M., 1933-. Neurogastronomy: How the Brain Creates Flavor and Why It Matters Columbia University Press, 2012.
MLA Citation, 9th Edition (style guide)Shepherd, Gordon M. Neurogastronomy: How the Brain Creates Flavor and Why It Matters Columbia University Press, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
