Why do we like or even crave certain foods and avoid others?
Named and defined by the author, a Yale neurobiologist studying how the brain creates images of smells, "neurogastronomy" is a new science of eating that focuses on food flavors.
Drawing on brain studies and food studies, this book explains the new field of investigation and how it holds "the promise of putting healthy eating on a new scientific basis."
A key premise of this book is that "humans have a much more highly developed sense of flavor because of the complex processing that occurs in the large human brain." Gordon Shepherd dismisses the idea that foods hold flavor as a common misconception and asserts that while foods contain molecules, the flavor of those molecules is actually created in our brains.
"Flavor doesn't reside in flavorful food any more than color resides in a colorful object," he explains.
This book explains how the brain creates flavors and provides a splendid overview on the science of smell.
Salty and Sweet
From birth, saltiness is built into our taste perceptions as an attractive taste.
Just as addictive drugs activate brain mechanisms that make them hard to resist, a strong desire for salty flavors compels us to say "Pass the salt."
Children, in particular, crave intense sweet, sour, and salty tastes. This makes them especially susceptible to the outlaws of obesity - sweet foods, salt and fat.