From Stan's list on about aroma and flavor.
Gordon Shepherd gave the developing science of neurogastronomy – which studies how the human brain perceives food from the information processed through smell, taste, sight, touch, and hearing – its name. A leading expert on olfaction, he is perfectly qualified to draw the link between aroma and flavor, and why Luca Turin would claim that smell provides 90 percent of what we taste. His description of the importance of retronasal smell, and the mechanics involved, turned a term that was fun to toss around tasting beer with friends into a revelation.
Why should I read it?
What is this book about?
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception…