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Neuroenology: How the Brain Creates the Taste of Wine

3.70  ·  Rating details ·  43 ratings  ·  5 reviews
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 ...more
Hardcover, 224 pages
Published November 22nd 2016 by Columbia University Press
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Margaret Sankey
Oct 08, 2016 rated it liked it
This is engaging popular science/physiology and systems biology, with wine as a way to illustrate how the human body uses all the senses to create the experience--from seeing the color, to feeling the viscosity of the fluid as it moves through your mouth.
Nov 12, 2016 rated it really liked it
Shelves: amazon-reviewed
Neuroenology: How the Brain Creates the Taste of Wine by Gordon M. Shepherd is a free NetGalley ebook that I read in early November.

This book transforms a singular experience into a carefully charted, scientifically premise, and philosophically deliberate act. Really, if you wanted to take notes, it'd be best to draw a stick person with a large head and a super-specific mouth and esophagus, then use a lot of arrows to indicate the path and progress of the wine. It really is, though, extremely
Tony Margiotta
Oct 26, 2017 rated it it was amazing  ·  review of another edition
I have to give this five stars for the thorough research effort and thought leadership in the world of smelling wine. While the book goes into more detail than I really need as a wine importer and wine enthusiast, I definitely highlighted some key takeaways so I can improve my tasting/smelling skills. In particular, his emphasis on retronasal smell is something I found fascinating and I'm trying to incorporate more into my smelling/tasting analyses during important wine tastings.
Rogue Reader
Nov 28, 2016 rated it liked it
Shelves: food-writing
My first wine cover to cover organoleptic read, with a lot more physiology and neurology than the usual. Technical descriptions are plainly and clearly written and do not overwhelm. A good read for those working towards the MS, and those who want to understand more of how and why they appreciate wine.
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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” 0 likes
“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.” 0 likes
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