Gordon M. Shepherd is professor of neuroscience at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. His books include Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Columbia, 2012), Handbook of Brain Microcircuits (2010), and Creating Modern Neuroscience: The Revolutionary 1950s (2009).
Shepherd provides a valuable and interesting glimpse into the human side of science and its inherently cross-disciplinary nature. After having read Neuroenology, every sniff, bite and gulp, will create a moment of reflection on how complex and wonderfully mysterious the human brain is. -- Christopher R. Loss, Culinary Institute of America By unifying knowledge scattered across plant biology, microbiology, viticulture, chemistry, neuroscience, and the humanities, Neuroenology founds the new science of how the taste of wine is created, not in the glass but in the brain. This book is a must for all serious wine connoisseurs, practitioners, neuroscientists, students, or simply epicureans enjoying one of life's pleasures. Let's have a toast to Gordon Shepherd and his marvelous new book! -- Pierre-Marie Lledo, The Pasteur Institue, coauthor of The Custom-Made Brain