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Neurogastronomy: Why the Brain Creates Taste in Food and How to Control It

14.99 €
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Neurogastronomy: Why the Brain Creates Taste in Food and How to Control It
14.99 €
It is important for us to know everything about food - what color it is, how it smells and tastes, whether its texture and temperature are pleasant. After all, on the basis of this knowledge we decide whether or not to eat it, whether or not it will satisfy our physiological needs. The perception of flavor is influenced by almost all the sensations we experience, past experiences, and with whom we ate a particular dish. Neurogastronomy (the science of taste sensation) - does not try to "forcefully" replace a food with a healthier one, it focuses on how a person perceives its flavor. Professor Gordon Shepherd believes that we can not only get used to healthier food, but also not feel as if we are constantly sacrificing something. To achieve this, you have to mislead the brain and make it think, for example, that boiled tastes better than fried. And how to do it - will tell the author of the book. Attention! The information contained in the book can not serve as a substitute for medical advice. Before committing any recommended actions should consult with a specialist.
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