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Photo by: David Yellen
Harvey Steiman

June 2017

Deconstructing How We Taste
Columbia neuroscientist explains messages our brains interpret
Posted: Jun 13, 2017 11:03am ET
Neuroscientist Gordon Shepherd's revelatory Neuroenology: How the Brain Creates the Taste of Wine (Columbia University Press, $25) offers insights into how we perceive wine. Like his first book, Neurogastronomy, this one argues that it's how our brains process the information our senses collect that actually creates what we think of as flavor and texture. This, he says, engages more of the brain than anything else in human behavior.
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