Author: David Buchanan (Horticulturist) Publisher: Chelsea Green Publishing ISBN: 1603584404 Category : Cooking Languages : en Pages : 243
Book Description
Discusses agriculture and the locavore movement and argues that a healthy food system depends on matching diverse plants to the demands of land and climate.
Author: Federico Bermudez-Rattoni Publisher: CRC Press ISBN: 1420008412 Category : Psychology Languages : en Pages : 368
Book Description
A comprehensive, multidisciplinary review, Neural Plasticity and Memory: From Genes to Brain Imaging provides an in-depth, up-to-date analysis of the study of the neurobiology of memory. Leading specialists share their scientific experience in the field, covering a wide range of topics where molecular, genetic, behavioral, and brain imaging techniq
Author: Marion Halligan Publisher: Allen & Unwin ISBN: 9781741154443 Category : Biography & Autobiography Languages : en Pages : 294
Book Description
If you can manage to simultaneously practice laziness and purity you will eat pretty well, because the food will be simple and good.' In prose as sensuous and seductive as a fine wine and a tasty dish, Marion Halligan takes us with her on a wandering journey into her novels, between past and present, across continents and on long sea voyages, with even a sojourn or two in France. The Taste of Memory has us sitting in gardens - or labouring in them - as well as at tables. And it celebrates the great oral tradition of cooks throughout time who pass on recipes out of the love of friends and food. The Taste of Memory invites us to look at the world and find it good.
Author: Publisher: Academic Press ISBN: 0080877869 Category : Psychology Languages : en Pages : 889
Book Description
The study of learning and memory is a central topic in neuroscience and psychology. Many of the basic research findings are directly applicable in the treatment of diseases and aging phenomena, and have found their way into educational theory and praxis. Concise Learning and Memory represents the best 30 chapters from Learning and Memory: A comprehensive reference (Academic Press March 2008), the most comprehensive source of information about learning and memory ever assembled, selected by one of the most respective scientists in the field, John H. Byrne. This concise version provides a truly authoritative collection of overview articles representing fundamental reviews of our knowledge of this central cognitive function of animal brains. It will be an affordable and accessible reference for scientists and students in all areas of neuroscience and psychology. There is no other single-volume reference with such authority and comprehensive coverage and depth currently available. - Represents an authoritative selection of the fundamental chapters from the most comprehensive source of information about learning and memory ever assembled, Learning and Memory - A comprehensive reference (Academic Press Mar 2008) - Representing outstanding scholarship, each chapter is written by a leader in the field and an expert in the topic area - All topics represent the most up to date research - Full color throughout, heavily illustrated - Priced to provide an affordable reference to individuals and workgroups
Author: Jehanne Dubrow Publisher: Columbia University Press ISBN: 0231554249 Category : Philosophy Languages : en Pages : 94
Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Author: Daniel Patterson Publisher: Penguin ISBN: 069819716X Category : Cooking Languages : en Pages : 290
Book Description
As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Author: Jennifer A. Jordan Publisher: University of Chicago Press ISBN: 022622810X Category : Cooking Languages : en Pages : 346
Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.
Author: Gérard Emilien Publisher: Psychology Press ISBN: 113542442X Category : Psychology Languages : en Pages : 655
Book Description
Memory: Neuropsychological, Imaging and Psychopharmacological Perspectives reviews critically the impact of recent neuropsychological and biological discoveries on our understanding of human memory and its pathology. Too often, insights from clinical, neurological and psychopharmacological fields have remained isolated and mutually unintelligible. Therefore the first part of this book provides both clinicians and neuroscientists with a broad view of the neuropsychology of memory, and the psychobiological processes it involves, including recent advances from imaging technology and psychopharmacology research. In the second part the authors go on to cover a comprehensive range of memory assessments, dysfunctions, impairments and treatments. This compendium of current research findings will prove an invaluable resource for anyone studying, researching or practising in the field of memory and its disorders.
Author: Steve Reilly Publisher: Oxford University Press ISBN: 0199716854 Category : Psychology Languages : en Pages : 593
Book Description
Conditioned taste aversion is arguably the most important learning process that humans and animals possess because it prevents the repeated self-administration of toxic food. It has not only profoundly influenced the content and direction of learning theory, but also has important human nutritional and clinical significance. In addition to its direct relevance to food selection, dietary habits, and eating disorders, it is significant for certain clinical populations that develop it as a consequence of their treatment. The study of conditioned taste aversions has invigorated new theory and research on drug conditioning and addictions, as well as on conditioned immunity. There has also been a substantial amount of recent research exploring the neural substrates of conditioned taste aversion--its neuroanatomy, pharmacology, and role in the molecular and cellular basis of plasticity. This book provides a definitive perspective on the current state of research, theory, and clinical applications for conditioned taste aversion effects and methodology. In each chapter, a leading scholar in the field presents a broad range of studies, along with current findings on the topic, highlighting both the major theoretical landmarks and the significant new perspectives. It will be an important resource for both professional and student researchers, who study conditioning, learning, plasticity, eating disorders, and dietary and ingestive behaviors in neuroscience, cognitive neuroscience, cognitive psychology, developmental psychology, clinical psychology, psychopharmacology, and medicine.
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Author: David Buchanan (Horticulturist)
Author: Federico Bermudez-Rattoni
Author: Marion Halligan
Author: 
Author: Jehanne Dubrow
Author: Daniel Patterson
Author: Jennifer A. Jordan
Author: Donald E. DeMarco
Author: Gérard Emilien
Author: Steve Reilly