Читать книгу "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.

Источники

Вступление

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Gilbert, A. What the Nose Knows: The Science of Scent in Everyday Life. New York: Crown, 2008.

McGee, H. On Food and Cooking: The Science and Lore of the Kitchen. 2nd ed. New York: Scribner, 2004.

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ГЛАВА 1. Революция запаха и вкуса

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ГЛАВА 2. Собаки, люди и ретроназальное обоняние

Hepper, P. G., and D. L.Wells. How many footsteps do dogs need to determine the direction of an odour trail? Chemical Senses 31 (2006): 207–212.

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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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