“Shepherd provides a valuable and interesting glimpse into the human side of science and its inherently cross-disciplinary nature. After having read Neuroenology, every sniff, bite and gulp, will create a moment of reflection on how complex and wonderfully mysterious the human brain is.”──Christopher R. Loss, Culinary Institute of America
“By unifying knowledge scattered across plant biology, microbiology, viticulture, chemistry, neuroscience, and the humanities, Neuroenology founds the new science of how the taste of wine is created, not in the glass but in the brain.”──Pierre-Marie Lledo, The Pasteur Institue, coauthor of The Custom-Made Brain
“Savoring wine is perhaps the quintessential human multimodal experience, combining as it does vision, touch, taste, smell and even audition into a magnificent single aesthetic experience. Shepherd's enthusiasm in exploring this meeting of neural science and sensory input is infectious. He provides readers with a novel perspective that will enhance their appreciation of the pleasures of tasting fine wines, and inspire scientists and laypersons alike to test his hypotheses and extend his analyses.”──Gary Beauchamp, Monell Chemical Senses Center
