Neurogastronomy
How the Brain Creates Flavor and Why It Matters
by Gordon M. Shepherd
267 pages· 2013· ISBN 9780231530316
About
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. --from publisher description
Discuss Neurogastronomy with other readers
Join or start a book club for Neurogastronomy on Readfeed. Live chat, shared reading progress, and AI discussion questions — free to get started.
Frequently asked questions
How do I join a book club for Neurogastronomy?
Sign up free on Readfeed, then browse public clubs or start your own club with Neurogastronomy as the current read. Invite friends with a share link and discuss together with live chat and AI discussion questions.
Can I discuss Neurogastronomy with other readers online?
Yes. Readfeed book clubs let you chat live, share progress, and join discussions about Neurogastronomy with readers worldwide — whether your club is virtual, in-person, or hybrid.
Is Readfeed free?
Yes. Creating an account and joining book clubs is free. Sign up to find readers who love the same books and start discussing today.