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