NEUROGASTRONOMY, by Gordon M. Shepherd

Published on September 23, 2012

A NEUROSCIENTIST’S FASCINATING INSIGHTS about how the brain perceives taste, smell, and flavor—a foodie must.

Grade: SOLID B

NEUROGASTRONOMY: HOW THE BRAIN CREATES FLAVOR AND WHY IT MATTERS
Columbia University Press
2012

Filed under: Reviews
Tags: Food Writing, Neuroscience, Non-Fiction, Solid B Reviews

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NEUROGASTRONOMY, by Gordon M. Shepherd

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