Neurogastronomy
Neurogastronomy
Neurogastronomy (pronunciation: /ˌnʊərəʊɡæˈstrɒnəmi/) is an interdisciplinary field of study that explores the complex relationship between the brain, perception, and gastronomy.
Etymology
The term "Neurogastronomy" was coined by Gordon M. Shepherd, a neuroscientist at Yale University, in his 2006 book, "Neurogastronomy: How the Brain Creates Flavor and Why It Matters". The term combines "neuro", relating to the brain and nervous system, and "gastronomy", the art and science of good eating.
Overview
Neurogastronomy seeks to understand how the brain interprets and creates the perceptions of flavor. It involves the study of gustation (taste), olfaction (smell), and somatosensation (touch). The field also explores how these sensory inputs are processed by the brain to create the overall experience of eating.
Related Terms
- Flavor: The combination of taste, smell, and other sensory inputs that create the overall perception of a food or drink.
- Umami: One of the five basic tastes, often described as savory or meaty.
- Olfactory bulb: A part of the brain involved in the sense of smell.
- Taste bud: A sensory organ found on the tongue that detects the five basic tastes: sweet, sour, bitter, salty, and umami.
See Also
External links
- Medical encyclopedia article on Neurogastronomy
- Wikipedia's article - Neurogastronomy
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