Get Free Ebook Neuroenology: How the Brain Creates the Taste of Wine, by Gordon M. Shepherd
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Neuroenology: How the Brain Creates the Taste of Wine, by Gordon M. Shepherd
Get Free Ebook Neuroenology: How the Brain Creates the Taste of Wine, by Gordon M. Shepherd
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This is a dry, somewhat complex layperson's summary of the state of brain research into what constitutes flavor in wine. If you're an occasional wine drinker and not of an especially scientific bent, approach with caution. BUT ... if you are a serious oenophile whose thirst for knowledge is as great as your thirst for well-made wine, Neuroenology is right up your alley. The author, though not a wine "guy" per se, has been conducting research into the mechanisms of taste for some time. He begins by taking the reader through the biomechanics of taste: how the lips respond to food or drink entering the mouth, the motions of the tongue, the mechanics and residue of the swallow, the ortho- and retronasal pathways of volatiles and their interaction with the olfactory epithelium - and how the brain processes and interprets each of these stimuli and more. On a superficial level most hardcore winos are aware of much of this, but the author breaks it down to the cellular level, going so far as to trace currents and synapses from one brain site to another. He clearly lays out his thesis that the brain actually "creates" flavor as a mental image, much as it creates color, a mentally-constructed representation of differing wavelengths.Shepherd at times betrays his non-wino status (surprised at things wine students have known for years) and posits that understanding the development of flavor inside the cranial spit bucket will enhance our wine tasting endeavors, without providing specifics. Nonetheless, the book is a deep dive (down to a cellular level) and provides the hard-wired reality behind much of what constitutes wine tasting. One aspect that will be new to many was the clear-cut evidence of the incorporation of so many areas of the brain, i.e., the sensory pathways of sight, touch, smell, etc., as would be expected, with input from secondary pathways concerned with perception of labels, prices, advertising and so forth to create a final "image" of a wine in our pleasure centers. If you're interested enough in the topic to have read this far in a review of Neuroenology, it's probably a book you would benefit from reading.
Not great book. Focuses mostly on scientific information but doesn't build good links to the tasting and understanding of wine. It seems superficial and dense at the same time without being entertaining. On one hand is very detailed on irrelevant scientific details, but at the same time it just glosses over many other important details and doesn't build the connection between different elements.
You are a wine lover ? You think you know how to taste wine ?Think again.Read this book. Practice it. Read it again. Keep practicing...If you do not like your wine more now, you did not read the book enough, or practiced enough.This book should be "the" book for anyone liking wine.
Bought this for a gift for my husband, the Sommelier. He loves the book!
Great book, simple to understandWill help any winemaker build better winesBy understanding the human response to drinking wine
It's exactly what I wanted with perfect condition and expidited speed!!! Thank you!!!
Great insigne in how brain and the nervios systems vive meaning to the wine Tasting experience.Maybe a little scientific for the wine lover, but nevertheless interesting in the conclusions for every level of knowledge in the medical, scientific.
A MUST read for anyone serious about wine!
Great book for those interested in wine sensory and how the brain works in relation to it.
Como cualquier aficionado o profesional de este infinito mundo del vino, se hace imprescindible explorar las nuevas corrientes que la ciencia va abriendo. Éste de la neuroenologÃÂa es otra más.Está en inglés o sea que no es apto para todos los públicos ya que hay mucho término técnico, médico etc.
Lettura molto interessante e scorrevole, consigliato per chi vuole approfondire l'argomento.
Este libro describe a detalle lo que sucede en el sistema nervioso cuando degústamos, sin duda un excelente balance entre la neurociencia y el arte de la enologÃÂa
Muy interesante
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