---
product_id: 8679260
title: "Neurogastronomy: How the Brain Creates Flavor and Why It Matters"
brand: "gordon shepherd"
price: "KD 9.96"
currency: KWD
in_stock: true
reviews_count: 13
url: https://www.desertcart.com.kw/products/8679260-neurogastronomy-how-the-brain-creates-flavor-and-why-it-matters
store_origin: KW
region: Kuwait
---

# Neurogastronomy: How the Brain Creates Flavor and Why It Matters

**Brand:** gordon shepherd
**Price:** KD 9.96
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Neurogastronomy: How the Brain Creates Flavor and Why It Matters by gordon shepherd
- **How much does it cost?** KD 9.96 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.kw](https://www.desertcart.com.kw/products/8679260-neurogastronomy-how-the-brain-creates-flavor-and-why-it-matters)

## Best For

- gordon shepherd enthusiasts

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- Trusted gordon shepherd brand quality
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## Description

Full description not available

## Images

![Neurogastronomy: How the Brain Creates Flavor and Why It Matters - Image 1](https://m.media-amazon.com/images/I/31Pzo9Cx6pL.jpg)
![Neurogastronomy: How the Brain Creates Flavor and Why It Matters - Image 2](https://m.media-amazon.com/images/I/51JxiSGphVL.jpg)
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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    I found this book so fascinating and enlightening
  

*by R***6 on Reviewed in the United States on October 28, 2022*

First of all, I should say that I am a chemist. However, my interest in the book was driven mainly by my lifelong passion for understanding how the sense of smell works. The book is not too technical for a layreader if your interested in the topic. It is filled with wonderful anecdotal stories from historical sources that link the technical concepts to simple understandings.

### ⭐⭐⭐⭐ 







  
  
    Excellent summary of current knowledge - but dense read
  

*by R***N on Reviewed in the United States on March 25, 2013*

I'm a molecular gastronomy geared chef and read this book to get new insights into ways to manipulate my diners' experiences.  I was not disappointed.  Shepherd does an excellent job of walking you through each step and train of thought that ultimately gets us to flavor, and yes, it is repetitive as Shepherd writes as I can only assume he teaches classes (start off with a summary, give new material, end with summary), but that repetition was useful for me as a practitioner trying to chew my way through very dense matter.  Even some of the most basic knowledge has changed the way I now cook - for example, I questioned the role of oil based flavors v. water based flavors in extending flavor in my customers as they exhale after each bite.It is not a light read, and certainly not a read for someone with just a passing interest, but for people who want a deep understanding of the interaction between brain, body and food, this certainly will satiate your thirst for the subject.

### ⭐⭐ 







  
  
    Inflated Title and Poorly Written
  

*by N***E on Reviewed in the United States on January 29, 2014*

After the decent introduction this book plummets into the black hole of bad science writing. Nothing can save it because Shepherd doesn't really have anything new or cohesive to say about psychology and flavor. Lots of big names are tossed around (McGee, Beauchamp, Wrangham, Sclafani, etc.), but this just makes him and his research feel shallow. A quick look at the puny bibliography shows how little effort Shepherd put into the book.Strangely, reviewers haven't commented on the bad writing, but they have said the book is "a dense read." This didn't turn me off from the book because I don't mind dense reads if the material is necessarily dense. But this book is needlessly dense. Here's a quick example of a sentence:"Just as the muscles of the nostril manipulate the inhalation of air, so are they coordinated to direct the air streams into the snout." (23)What? Why is this written as a parallel sentence? Instead of nostril muscles "manipulating the inhalation of air," can they just breathe in or sniff instead? Are they "coordinated to direct the air streams," or do they just direct the air streams? The book is made up of these sentences, and together with the name dropping, the result is a rambling 200-page lecture given by a pretentious Yale professor. Even more pretentious than Herve This, because although both authors baptize a new field, at least This was French and poorly translated.

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*Product available on Desertcart Kuwait*
*Store origin: KW*
*Last updated: 2026-03-24*