Gordon M. Shepherd



Average rating: 3.93 · 322 ratings · 38 reviews · 12 distinct worksSimilar authors
Neurogastronomy: How the Br...

3.81 avg rating — 189 ratings — published 2011 — 6 editions
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The Synaptic Organization o...

4.53 avg rating — 38 ratings — published 1976 — 11 editions
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Neuroenology: How the Brain...

3.68 avg rating — 50 ratings3 editions
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Neurobiology

4.15 avg rating — 33 ratings — published 1983 — 7 editions
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Foundations of the Neuron D...

it was amazing 5.00 avg rating — 3 ratings — published 1991 — 3 editions
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Creating Modern Neuroscienc...

3.67 avg rating — 3 ratings — published 2009 — 5 editions
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Handbook of Brain Microcirc...

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it was amazing 5.00 avg rating — 2 ratings — published 2010 — 7 editions
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The Human Sense of Smell: I...

0.00 avg rating — 0 ratings — published 2008
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Synapses, Circuits and the ...

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really liked it 4.00 avg rating — 2 ratings — published 1986
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Electrophysiology Of The Ne...

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really liked it 4.00 avg rating — 2 ratings — published 1994 — 2 editions
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“Neuroenology explains how the fluid mechanics of the wine in your mouth and the patterns of your breathing activate your sensory and motor pathways to create the taste of wine and, together with your central brain systems for emotion and memory, generate the whole perception of wine pleasure. We”
Gordon M Shepherd, Neuroenology: How the Brain Creates the Taste of Wine

“There is a very important lesson for human evolution hidden in figures 9.3 and 12.1. At the cortical level, the three levels of processing are special to the human. Rolls has discussed the evidence that rodents do not have these successive levels; in fact, they have only a tiny area equivalent to the OFC for Level 2 processing. Experiments have reported that in the rodent, sensory identification and reward evaluation are combined and occur even before reaching the cortex. This means that the cortical processing of independent streams of sensory input at successive levels of behavioral analysis is a primate, and perhaps most highly developed human, invention. It is of adaptive value in enabling humans to carry out a more detailed analysis of food and drink flavors. Humans thereby are able to differentiate themselves to a greater degree in terms of flavor preferences. It supports the proposal in Neurogastronomy that humans are more adapted for flavor perception than are other species. It also supports our hypothesis that wine tasting takes advantage of this ability, developed for survival in selecting foods, and uses it to discriminate and enjoy the flavors of wine.”
Gordon M Shepherd, Neuroenology: How the Brain Creates the Taste of Wine

“The taste of the wine (1) had a sweet taste (2) when I took a taste (3), which was too strong for my taste (4) and therefore not to my taste (5), though I may not have the best taste (6) when compared with your taste (7).”
Gordon M Shepherd, Neuroenology: How the Brain Creates the Taste of Wine

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