Neurogastronomy. Why does the brain create a taste of food and how to control this
Please sign in so that we can notify you about a reply
It is important for us to know everything about food - what color it is, what is it on the smell and taste, whether its texture and temperature are pleasant. Indeed, on the basis of this knowledge, we decide whether or not it is worth it whether this dish will satisfy our physiological needs. Almost all the sensations that we experience, past experience and with whom we ate this or that dish, influence the perception of taste.
Neurogastronomy (the science of taste sensations) - does not try to "forcibly" replace food with a more useful one, it is aimed at how a person perceives its taste. Professor Gordon Shepers believes that we can not only get used to a healthier food, but also not to feel as if we were constantly sacrificing something. To achieve this, you will have to mislead the brain and make it think, for example, that boiled is tastier than fried. And how to do this - the author of the book will tell.
Attention! The information contained in the book cannot serve as a replacement for a doctor’s consultation. Before performing any recommended actions, you need to consult a specialist.
The key idea of this book is that people have a very developed sense of smell, and inhalation of the smell of food or drink is responsible for the taste more than it is chewing or
swallowing. This system of perception of the taste of the human brain is called neurogastronomy.
• We perceive the taste of food in our mouths not on inspiration, as if sniffing to a certain aroma, but, on the contrary, on the exhale - exhaling, we pushing
Small fragments of the smell of food or drink deeper into the oral cavity, from there, when chewing and swallowing, it enters the nasopharynx and moves higher, into the cavity
Noses.
• We often say that food has a particular “taste”, but from the point of view of science we perceive only five tastes: sweet, salty, sour, bitter and minds (pleasant
Taste) What we call taste is actually a taste sensation, and it is formed for the most part due to the retronasal smell (when the smells
come through the mouth).
• Despite the fact that we feel the taste thanks to the odor molecules and our sense of smell, it is perceived as a sensation in the mouth. My mouth just appropriated everything
The merits of the sense of smell!
“Many do not even know that the taste of food is inseparable from its aroma. And, if you hold your nose, you can not distinguish a slice of an apple from a piece of onions. In neurogastronomy "
more amazing facts about our sense of smell and a sense of taste are revealed. For example, that we are able to distinguish between the molecular composition of food accurate to the atom.
as a doctor, I really liked the scientific meticulousness of the author. Complex neurophysiological processes are explained in detail and visual analogies. I recommend
A book to everyone who is interested in the device of our body! - Galeeva Irina, neurologist, author of the blog @doctor_galeeva
“Neurogastronomy” is a grandiose journey into the world of tastes and smells. The author in the smallest detail studies the sense of smell and taste, as well as the image of these feelings in the head
brain, talks about a long -standing tradition to underestimate the power of our sense of smell in comparison with other mammals. Reveals secrets about the influence of the desire
Enjoy food and drinks on the course of history from the development of a person of fire to the invention of molecular cuisine and art to enjoy wine. - Oleinikov
Vasily, neurologist, author of the blog @dr_oleinikov
Neurogastronomy (the science of taste sensations) - does not try to "forcibly" replace food with a more useful one, it is aimed at how a person perceives its taste. Professor Gordon Shepers believes that we can not only get used to a healthier food, but also not to feel as if we were constantly sacrificing something. To achieve this, you will have to mislead the brain and make it think, for example, that boiled is tastier than fried. And how to do this - the author of the book will tell.
Attention! The information contained in the book cannot serve as a replacement for a doctor’s consultation. Before performing any recommended actions, you need to consult a specialist.
The key idea of this book is that people have a very developed sense of smell, and inhalation of the smell of food or drink is responsible for the taste more than it is chewing or
swallowing. This system of perception of the taste of the human brain is called neurogastronomy.
• We perceive the taste of food in our mouths not on inspiration, as if sniffing to a certain aroma, but, on the contrary, on the exhale - exhaling, we pushing
Small fragments of the smell of food or drink deeper into the oral cavity, from there, when chewing and swallowing, it enters the nasopharynx and moves higher, into the cavity
Noses.
• We often say that food has a particular “taste”, but from the point of view of science we perceive only five tastes: sweet, salty, sour, bitter and minds (pleasant
Taste) What we call taste is actually a taste sensation, and it is formed for the most part due to the retronasal smell (when the smells
come through the mouth).
• Despite the fact that we feel the taste thanks to the odor molecules and our sense of smell, it is perceived as a sensation in the mouth. My mouth just appropriated everything
The merits of the sense of smell!
“Many do not even know that the taste of food is inseparable from its aroma. And, if you hold your nose, you can not distinguish a slice of an apple from a piece of onions. In neurogastronomy "
more amazing facts about our sense of smell and a sense of taste are revealed. For example, that we are able to distinguish between the molecular composition of food accurate to the atom.
as a doctor, I really liked the scientific meticulousness of the author. Complex neurophysiological processes are explained in detail and visual analogies. I recommend
A book to everyone who is interested in the device of our body! - Galeeva Irina, neurologist, author of the blog @doctor_galeeva
“Neurogastronomy” is a grandiose journey into the world of tastes and smells. The author in the smallest detail studies the sense of smell and taste, as well as the image of these feelings in the head
brain, talks about a long -standing tradition to underestimate the power of our sense of smell in comparison with other mammals. Reveals secrets about the influence of the desire
Enjoy food and drinks on the course of history from the development of a person of fire to the invention of molecular cuisine and art to enjoy wine. - Oleinikov
Vasily, neurologist, author of the blog @dr_oleinikov
Author:
Author:Gordon Sheperd
Cover:
Cover:Package
Category:
- Category:Medical Books
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Series:
Series: Revolution in medicine . The most loud and amazing discoveries
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-699-96292-1
No reviews found