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.

Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.

A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two--one a palaeoanthropologist, the other a molecular biologist--to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question "What can science tell us about wine?" And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.

The international bestseller from award-winning writer Mark Schatzker that reveals how our dysfunctional relationship with food began—and how science is leading us back to healthier living and eating. For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why? Mark Schatzker has spent his career traveling the world in search of the answer. Now, in The End of Craving, he poses the profound question: What if the key to nutrition and good health lies not in resisting the primal urge to eat but in understanding its purpose? Beginning in the mountains of Europe and the fields of the Old South, Schatzker embarks on a quest to uncover the lost art of eating and living well. Along the way, he visits brain scanning laboratories and hog farms, and encounters cultural oddities and scientific paradoxes—northern Italians eat what may be the world’s most delicious cuisine, yet are among the world’s thinnest people; laborers in southern India possess an inborn wisdom to eat their way from sickness to good health. Schatzker reveals how decades of advancements in food technology have turned the brain’s drive to eat against the body, placing us in an unrelenting state of craving. Only by restoring the relationship between nutrition and the pleasure of eating can we hope to lead longer and happier lives. Combining cutting-edge science and ancient wisdom, The End of Craving is an urgent and radical investigation that “charts a roadmap not just for healthy eating, but for joyous eating, too” (Dan Barber, New York Times bestselling author of The Third Plate).

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

An exploration of minimal writing—texts generally shorter than a sentence—as complex, powerful literary and visual works. In the 1960s and 70s, minimal and conceptual artists stripped language down to its most basic components: the word and the letter. Barbara Kruger, Jenny Holzer, Carl Andre, Lawrence Weiner, and others built lucrative careers from text-based art. Meanwhile, poets and writers created works of minimal writing—visual texts generally shorter than a sentence. (One poem by Aram Saroyan reads in its entirety: eyeye.) In absence of clutter, Paul Stephens offers the first comprehensive account of minimal writing, arguing that it is equal in complexity and power to better-known, more commercial text-based art. Minimal writing, Stephens writes, can be beguilingly simple on the surface, but can also offer iterative reading experiences on multiple levels, from the fleeting to the ponderous. “absence of clutter,” for example, the entire text of a poem by Robert Grenier, is both expressive and self-descriptive. Stephens first sets out a theoretical framework for reading and viewing minimal writing and then offers close readings of works of minimal writing by Saroyan, Grenier, Norman Pritchard, Natalie Czech, and others. He “reverse engineers” recent works by Jen Bervin, Craig Dworkin, and Christian Bök that draw on molecular biology, and explores print-on-demand books by Holly Melgard, code poetry by Nick Montfort, Twitter-based work by Allison Parrish, and the use of Instagram by Hans-Ulrich Obrist and Saroyan. Text, it seems, is becoming ever more prevalent in visual art; meanwhile, poems are getting shorter. When reading has become scanning a screen and writing tapping out a text, absence of clutter invites us to reflect on how we read, see, and pay attention.

Life evolves in a cyclic environment, and to be successful, organisms must adapt not only to their spatial habitat, but also to their temporal habitat. How do plants and animals determine the time of year so they can anticipate seasonal changes in their habitats? In most cases, day length, or photoperiod, acts as the principal external cue for determining seasonal activity. For organisms not living at the bottom of the ocean or deep in a cave, day follows night, and the length of the day changes predictably throughout the year. These changes in photoperiod provide the most accurate signal for predicting upcoming seasonal conditions. Measuring day length allows plants and animals to anticipate and adapt to seasonal changes in their environments in order to optimally time key developmental events including seasonal growth and flowering of plants, annual bouts of reproduction, dormancy and migration in insects, and the collapse and regrowth of the reproductive system that drives breeding seasons in mammals and birds. Although research on photoperiodic time measurement originally integrated work on plants and animals, recent work has focused more narrowly and separately on plants, invertebrates, or vertebrates. As the fields have become more specialized there has been less interaction across the broader field of photoperiodism. As a result, researchers in each area often needlessly repeat both theoretical and experimental work. For example, understanding that there are genetically distinct morphs among species that, depending on latitude, respond to different critical photoperiods was discovered separately in plants, invertebrates, and vertebrates over the course of 20 years. However, over the past decade, intense work on daily and seasonal rhythms in fruit flies, mustard plants, and hamsters and mice, has led to remarkable progress in understanding the phenomenology, as well as the molecular and genetic mechanisms underlying circadian rhythms and clocks. This book was developed to further this type of cooperation among scientists from all related disciplines. It brings together leading researchers working on photoperiodic timing of seasonal adaptations in plants, invertebrates, and vertebrates. Each of its three sections begins with an introduction by the section editor, and at the end of the book, the section editors present a synthesis of common themes in photoperiodism, as well as discuss similarities and differences in approaches to the study of photoperiodism, and future directions for research on photoperiodic time measurement.

In the past few decades, sources of inspiration in the multidisciplinary field of cognitive science have widened. In addition to ongoing vital work in cognitive and affective neuroscience, important new work is being conducted at the intersection of psychology and the biological sciences in general. This volume offers an overview of the cross-disciplinary integration of evolutionary and developmental approaches to cognition in light of these exciting new contributions from the life sciences. This research has explored many cognitive abilities in a wide range of organisms and developmental stages, and results have revealed the nature and origin of many instances of the cognitive life of organisms. Each section of this book deals with a key domain of cognition: spatial cognition; the relationships among attention, perception, and learning, representations of numbers and economic values; and social cognition. Contributors discuss each topic from the perspectives of psychology and neuroscience, brain theory and modeling, evolutionary theory, ecology, genetics, and developmental science.

Drawing on a dazzlingly wide array of disciplines--physiology, neurology, psychology, anthropology, linguistics, and philosophy--Ian Glynn explains virtually every aspect of the workings of the brain, unlocking the mysteries of the mind. Here are the mechanics of nerve messages; the functioning of sensory receptors; the processes by which the brain sees, tastes, and smells; the seats of language, memory, and emotions. Glynn writes with exceptional clarity and offers telling examples: to help explain vision, for instance, he discusses optical illusions as well as cases of patients who suffer disordered seeing through healthy eyes (such as the loss of the ability to recognize familiar faces). The breadth of Glynn's erudition is astonishing, as he ranges from parallel processing in computers to the specialization of different regions of the brain (illustrated with fascinating instances of the bizarre effects of localized brain damage). He explains the different types of memory (episodic and semantic, as well as short-term and implicit memory), traces the path through the brain of information leading to emotional responses, and engages in a discussion of language that takes in Noam Chomsky and Hawaiian pidgin. Moreover, for every subject Glynn addresses, he offers a thorough-going scientific history. For example, before discussing the evolution of the brain, he provides an account of the theory of evolution itself, from the writing and success of The Origin of Species to recent work on the fossil record, DNA, and RNA. No other single volume has captured the full expanse of our knowledge of consciousness and the brain. A work of unequaled authority and eloquence, An Anatomy of Thought promises to be a new landmark of scientific writing.

Intended for use by advanced undergraduate, graduate and medical students, this book presents a study of the unique biochemical and physiological properties of neurons, emphasising the molecular mechanisms that generate and regulate their activity.