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Language: en
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Type: BOOK - Published: 2016-11-22 - Publisher: Columbia University Press
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 e
Language: en
Pages: 286
Pages: 286
Type: BOOK - Published: 2013-07-16 - Publisher: Columbia University Press
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientif
Language: en
Pages: 272
Pages: 272
Type: BOOK - Published: 2022-11-08 - Publisher: Simon and Schuster
The international bestseller from award-winning writer Mark Schatzker that reveals how our dysfunctional relationship with food began—and how science is leadi
Language: en
Pages: 289
Pages: 289
Type: BOOK - Published: 2020-03-24 - Publisher: MIT Press
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
Language: en
Pages: 358
Pages: 358
Type: BOOK - Published: 2015-11-28 - Publisher: Yale University Press
“Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science.”—Neil
