Neuroenology: How the Brain Creates the Taste of Wine
In the first book on wine tasting by a neuroscientist, George M. Shepherd takes a scientific approach to explaining how our minds create the taste of wine. Shepherd, who is a professor at Yale School of Medicine, explains: “Most books on tasting wine focus on the sensory sensations because that is what we are most aware of. However… all of the sensations created by the brain are due to the movement of the wine in our mouth and our throat and the movement of the volatile molecules released into the air in our respiratory tract.” While Shepherd’s approach is cerebral, one does not need to be a scientist to understand the intriguing concepts he presents.
Book details
- author
- George M. Shepherd
- publisher
- Columbia University Press
- Year published
- 2016
- Pages
- 226
