| 000 | 00000cam u2200205 a 4500 | |
| 001 | 000046073081 | |
| 005 | 20210309183717 | |
| 008 | 210308s2017 nyua b 001 0 eng d | |
| 010 | ▼a 2016021877 | |
| 020 | ▼a 9780231177009 (cloth : alk. paper) | |
| 020 | ▼a 9780231542876 (ebk.) | |
| 035 | ▼a (KERIS)REF000018053231 | |
| 040 | ▼a DLC ▼b eng ▼c DLC ▼e rda ▼d DLC ▼d 211009 | |
| 050 | 0 0 | ▼a TP548.5.A5 ▼b S54 2017 |
| 082 | 0 0 | ▼a 641.2/2 ▼2 23 |
| 084 | ▼a 641.22 ▼2 DDCK | |
| 090 | ▼a 641.22 ▼b S548n | |
| 100 | 1 | ▼a Shepherd, Gordon M., ▼d 1933- ▼e author. |
| 245 | 1 0 | ▼a Neuroenology : ▼b how the brain creates the taste of wine / ▼c Gordon M. Shepherd. |
| 260 | ▼a New York : ▼b Columbia University Press, ▼c c2017. | |
| 300 | ▼a xi, 206 p. : ▼b ill. ; ▼c 24 cm. | |
| 336 | ▼a text ▼b txt ▼2 rdacontent | |
| 337 | ▼a unmediated ▼b n ▼2 rdamedia | |
| 338 | ▼a volume ▼b nc ▼2 rdacarrier | |
| 504 | ▼a Includes bibliographical references (p. 185-191) and index. | |
| 650 | 0 | ▼a Wine tasting. |
| 650 | 0 | ▼a Food ▼x Sensory evaluation. |
| 945 | ▼a KLPA |
Holdings Information
| No. | Location | Call Number | Accession No. | Availability | Due Date | Make a Reservation | Service |
|---|---|---|---|---|---|---|---|
| No. 1 | Location Main Library/Western Books/ | Call Number 641.22 S548n | Accession No. 111845008 | Availability Available | Due Date | Make a Reservation | Service |
Contents information
Author Introduction
Gordon M. Shepherd(지은이)
<The Synaptic Organization of the Brain (Paperback)>
Table of Contents
reface Introduction: A New Approach to Wine Tasting Part I. Fluid Dynamics of Wine Tasting 1. Sip and Saliva 2. The Tongue: Moving the Wine 3. Respiration and Wine Aromas 4. The Pathway for Retronasal Airflow 5. Swallow, Aroma Burst, and Finish Part II. How Sensory Systems Create the Taste of Wine 6. Sight: Creating the Color of Wine 7. Orthonasal Smell: Wine Molecules Meet Smell Receptors 8. Orthonasal Smell: Creating a Wine Aroma Image 9. Orthonasal Smell: From Odor Image to Aroma Perception 10. Touch and the Mouthfeel of Wine 11. Taste Modalities and Wine Tasting 12. Creating Taste Perception 13. Retronasal Smell: The Hidden Force in Wine Tasting 14. Retronasal Smell: What Is So Special? 15. Retronasal Smell: Creating the Multisensory Wine Flavor Part III. How Central Brain Systems Create the Pleasure of the Taste of Wine 16. Wine Tasting, Gender, and Aging 17. Memory and Wine Tasting 18. The Language of Wine Tasting 19. Pleasure: The Final Judge in Wine Tasting 20. Practical Applications of Neuroenology to the Pleasure of Wine Tasting Appendix. A Wine-Tasting Tutorial with Jean-Claude Berrouet Bibliography Index