Нейрогастрономия. Почему мозг создает вкус еды и как этим управлять - Гордон Шеперд

Резюмируя вышесказанное, хочется отметить, что помочь пожилому человеку, столкнувшемуся с угасанием из-за возрастных изменений систем восприятия, можно – для этого достаточно разбудить спящие в подсознании с детских лет простейшие образы желаний. Наш мозг любит насыщенные ароматы, богатые вкусы и слегка похрустывающую еду; дополните обстановку чем-нибудь ярким, включите приятную музыку и наслаждайтесь возможностью пообщаться и поесть за одним столом. Понимать то, как работает наша система восприятия вкусовых ощущений, важно на любом этапе жизни, вне зависимости от того, ближе ли мы к рассвету или к закату наших дней.

Вступление

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ГЛАВА 1. Революция запаха и вкуса

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ГЛАВА 2. Собаки, люди и ретроназальное обоняние

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ГЛАВА 3. Как рот обманывает мозг

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ГЛАВА 4. Молекулы вкуса

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ГЛАВА 5. Молекулы запаха и их рецепторы

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ГЛАВА 6. Создание сенсорного образа

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