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Château Neuro: how the brain creates flavor

Steven Shapin LA Review of Books
Gordon Shepherd’s compact Neuroenology is a straightforwardly didactic exercise, tightly focused on wine. It's a companion to his previous work, Neurogastronomy (2012), a well-received study of “how the brain creates flavor,” mostly about food. Lots of wine drinkers, and even wine writers, don’t know some of the facts about wine sensation that Shepherd wants us to learn.
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