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.
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