Book Review: ‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd
Author:
Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1186/2044-7248-1-21.pdf
Reference33 articles.
1. Shepherd GM: Neurogastronomy: how the brain creates flavor and why it matters. 2012, New York: Columbia University Press
2. Shepherd GM: Smell images and the flavour system in the human brain. Nature. 2006, 444: 316-321. 10.1038/nature05405.
3. Legrenzi P, Umilta C: Neuromania: on the limits of brain science (translated by F. Anderson). 2011, Oxford: Oxford University Press
4. Tallis R: The neuroscience delusion. The Times Literary Supplement. 2008, Downloaded from http://tomraworth.com/talls.pdf 17/08/12,
5. Nudds M: The significance of the senses. Proc Aristot Soc. 2004, 104: 31-51. 10.1111/j.0066-7373.2004.00080.x.
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