Neurogastronomy : how the brain creates flavor and why it matters

"Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the human brain flavor system, laying the foundations for a new scientific field: neurogastronomy."@en
"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."
"Gordon M. Shepherd, a leading neuroscientist at Yale University, embarks on an eye-opening trip through the human brain's ""flavor system, "" establishing the parameters of a new field: neurogastronomy. Challenging the belief that humans' sense of smell diminished as they made the leap from primate to human, Shepherd contends this sense, the main element of flavor, is far more powerful and important than we think. Shepherd begins with the mechanics of smell, the way it stimulates the nose as it hits the back of the mouth. From the food we eat, the brain represents smells as spatial."@en