{"product_id":"neuroenology-how-the-brain-creates-the-taste-of-wine-9780231177009","title":"Neuroenology: How the Brain Creates the Taste of Wine","description":"\u003ch2\u003eNeuroenology: How the Brain Creates the Taste of Wine\u003c\/h2\u003e\n\n\u003cp\u003eGordon M. Shepherd, professor of neuroscience at Yale School of Medicine, presents the first book on wine tasting written by a neuroscientist. Building on his groundbreaking work in \u003ci\u003eNeurogastronomy\u003c\/i\u003e, Shepherd reveals that creating the taste of wine engages more of the brain than any other human behavior.\u003c\/p\u003e\n\n\u003ch3\u003eScientific Approach to Wine Tasting\u003c\/h3\u003e\n\n\u003cp\u003eThis book combines findings from neuroscience, biomechanics, human physiology, and traditional enology to explain wine's sensory experience. Shepherd demonstrates the startling discovery that the brain, not the tongue, creates wine taste through complex neurological processes.\u003c\/p\u003e\n\n\u003ch3\u003eUnderstanding Retronasal Smell\u003c\/h3\u003e\n\n\u003cp\u003eThe book begins with the movements of wine through the mouth, then explains the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively details how specific sensory pathways in the cerebral cortex create wine memory and how language identifies and imprints wine characteristics.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Amateur to Sommelier\u003c\/h3\u003e\n\n\u003cp\u003eWritten for a broad audience—from amateur wine drinkers to sommeliers, casual foodies to seasoned chefs—\u003ci\u003eNeuroenology\u003c\/i\u003e demonstrates how the emotion of pleasure serves as the final judge of the wine experience. The book includes practical tips for scientifically informed wine tasting.\u003c\/p\u003e\n\n\u003ch3\u003eClassic Bordeaux Experience\u003c\/h3\u003e\n\n\u003cp\u003eThe book closes with Shepherd's account of tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of Chateau Petrus and Dominus Estate, offering readers insight into professional wine evaluation through a neuroscientific lens.\u003c\/p\u003e\n\n\u003ch3\u003eAbout the Author\u003c\/h3\u003e\n\n\u003cp\u003eGordon M. Shepherd is professor of neuroscience at the Yale School of Medicine and former editor in chief of the \u003ci\u003eJournal of Neuroscience\u003c\/i\u003e. His books include \u003ci\u003eNeurogastronomy: How the Brain Creates Flavor and Why It Matters\u003c\/i\u003e (Columbia, 2012), \u003ci\u003eHandbook of Brain Microcircuits\u003c\/i\u003e (2010), and \u003ci\u003eCreating Modern Neuroscience: The Revolutionary 1950s\u003c\/i\u003e (2009).\u003c\/p\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":50680524374290,"sku":"9780231177009","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_1086b058-df22-49eb-8577-5bbcd705c81f.jpg?v=1734922137","url":"https:\/\/surprise-castle.myshopify.com\/products\/neuroenology-how-the-brain-creates-the-taste-of-wine-9780231177009","provider":"Surprise Castle","version":"1.0","type":"link"}