Sonuçlar gösteriliyor "Brain" için Gastronomi kategorisinde

In his new book, leading neuroscientist Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows that creating the taste of wine engages more of the brain than does any other human behavior.

In an age where distraction and time management are the norm, cooking is probably the least of our problems. Further to that problem is the way in which some of us view the world in general, so much so that the rat race has given nothing but headaches. This is why those of us retreat into the wilds or venture out on the road to nowhere and everywhere. The Brain Surgeon’s Guide to Cooking & Surviving is not merely a book for clueless kitchen whiners, it’s also an entertaining and serious spotlight on how to thrive off the grid.