The Neurobiology of Taste and Smell / Edition 2

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Overview

Edited by Thomas E. Finger, Wayne L. Silver, and Diego Restrepo

The ability to detect chemicals in one's surroundings is a vital function for organisms ranging from single cells to insects to humans. The explosion of information provided by molecular and cellular biology has contributed greatly to our understanding of how the chemical senses function in these organisms and is the impetus for the second edition of The Neurobiology of Taste and Smell. This updated edition contains all-new chapters by many new contributors, although this edition, like the first, is intended to provide an introduction to the field itself. The second edition incorporates the significant strides that have been made with the application of modern cell and molecular techniques. It includes the following subjects:
* Chemical sensitivity and sensibility
* Olfaction
* Gustation
* Genetic models of chemoreception
* Chemosensory signaling
* Transduction and the molecular biology of olfaction and taste
* And much more

Covering a wide range of disciplines including neurobiology, molecular biology, anatomy, physiology, pharmacology, biochemistry, and psychology, The Neurobiology of Taste and Smell, Second Edition provides a comprehensive description of the crucial issues and important developments within each area. Students and researchers in neuroscience and cell and molecular biology, in addition to new investigators to the field, will find the Second Edition an essential reference of updated information.

The book contains black-and-white illustrations.

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Editorial Reviews

Doody's Review Service
Reviewer: Ben Zion Roitberg, MD (University of Illinois at Chicago College of Medicine)
Description: This is the second edition of a multiauthored review of the current state of research and knowledge about the chemical senses. The first edition was published in 1987.
Purpose: The purpose is to provide a broad survey of the chemical senses, stressing an overview of the results and interpretation, rather than technical details. This is a wide field of study, and a review book is helpful. The editors' objectives are very well met.
Audience: This book is written for students and new investigators in the field of neurobiology of the chemical senses. However, neurologists and psychiatrists may find it an interesting read, since it is generally well written and not too technical. The editors and contributors are credible authorities in this field.
Features: The chemical senses are covered in a systematic and logical fashion, starting with basic chemoreception and generalized chemesthesis, progressing from microorganisms to more advanced systems. Then olfaction and gustation are reviewed. In each case the discussion progresses from the basic molecular mechanisms to neural integration. Comparisons between several model organisms — nematodes, fruit flies, and mice — are used to great effect to promote understanding of the development of the chemical sensory systems. The illustrations are appropriate and the compact format of the book makes it easy to read.
Assessment: This excellent book is an example of a well written text in neurobiology. Since the first edition in 1987, the progress in genetics and molecular biology has led to major advances in this field and a new edition is appropriate. This book is a worthy addition to any medical library.
From the Publisher
"In summaries for readers new to the area...contributors from various biological sciences survey the current state of research and knowledge about the chemical senses." (SciTech Book News, Vol. 24, No. 4, December 2000)

"This exceptional and timely second edition provides a much-needed update. The volume focuses around how the chemical senses work, with coverage ranging from microorganisms to humans and from genetics to behavior. Research in these areas has grown rapidly in the pastdecade; more than anything, this work illustrates how far we have come in understanding the cellular mechanisms that underlie taste and olfaction. With coverage that is both comprehensive and succinct, features its readers will value, this volume is a "must-have" for everyone doing research on or teaching about the chemical senses. (And almost like a hidden treasure, at the end of each chapter there is asuperb bibliography.)" (Vincent E. Dionne, Professor and Director of Graduate Studies at Boston University Marine Program)

"With coverage that is both comprehensive and succinct...this volume is a 'must-have' for everyone doing research on or teaching about the chemical senses." (Vincent Dionne's, Professor and Director of Graduate Studies, Boston University Marine Program)

"...a fascinating glimpse into recent advances..." (British Journal of Neurosurgery)

Ben Zion Roitberg
This is the second edition of a multiauthored review of the current state of research and knowledge about the chemical senses. The first edition was published in 1987. The purpose is to provide a broad survey of the chemical senses, stressing an overview of the results and interpretation, rather than technical details. This is a wide field of study, and a review book is helpful. The editors' objectives are very well met. This book is written for students and new investigators in the field of neurobiology of the chemical senses. However, neurologists and psychiatrists may find it an interesting read, since it is generally well written and not too technical. The editors and contributors are credible authorities in this field. The chemical senses are covered in a systematic and logical fashion, starting with basic chemoreception and generalized chemesthesis, progressing from microorganisms to more advanced systems. Then olfaction and gustation are reviewed. In each case the discussion progresses from the basic molecular mechanisms to neural integration. Comparisons between several model organisms—nematodes, fruit flies, and mice—are used to great effect to promote understanding of the development of the chemical sensory systems. The illustrations are appropriate and the compact format of the book makes it easy to read. This excellent book is an example of a well written text in neurobiology. Since the first edition in 1987, the progress in genetics and molecular biology has led to major advances in this field and a new edition is appropriate. This book is a worthy addition to any medical library.
SciTech Book News
In summaries for readers new to the area...contributors from various biological sciences survey the current state of research and knowledge about the chemical senses.
Vincent E. Dionne
This exceptional and timely second edition provides a much-needed update. The volume focuses around how the chemical senses work, with coverage ranging from microorganisms to humans and from genetics to behavior. Research in these areas has grown rapidly in the past decade; more than anything, this work illustrates how far we have come in understanding the cellular mechanisms that underlie taste and olfaction. With coverage that is both comprehensive and succinct, features its readers will value, this volume is a "must-have" for everyone doing research on or teaching about the chemical senses.
Vincent Dionne's
With coverage that is both comprehensive and succinct...this volume is a 'must-have' for everyone doing research on or teaching about the chemical senses.
SciTech Book News
In summaries for readers new to the area...contributors from various biological sciences survey the current state of research and knowledge about the chemical senses.
Vincent E. Dionne
This exceptional and timely second edition provides a much-needed update. The volume focuses around how the chemical senses work, with coverage ranging from microorganisms to humans and from genetics to behavior. Research in these areas has grown rapidly in the past decade; more than anything, this work illustrates how far we have come in understanding the cellular mechanisms that underlie taste and olfaction. With coverage that is both comprehensive and succinct, features its readers will value, this volume is a "must-have" for everyone doing research on or teaching about the chemical senses.
Vincent Dionne
With coverage that is both comprehensive and succinct...this volume is a 'must-have' for everyone doing research on or teaching about the chemical senses.
Booknews
In summaries for readers new to the area rather than detailed literature reviews, contributors from various biological sciences survey the current state of research and knowledge about the chemical senses. All 16 chapters have been rewritten from the 1987 first edition in order to incorporate the information unearthed by recent work in molecular and cellular biology. They consider such aspects as chemical sensitivity and sensibility, olfaction, gustation, genetic models of chemoreception, and chemosensory signaling, transduction and the molecular biology of taste. Annotation c. Book News, Inc., Portland, OR (booknews.com)

4 Stars! from Doody
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Product Details

  • ISBN-13: 9780471257219
  • Publisher: Wiley
  • Publication date: 9/28/2000
  • Edition description: REV
  • Edition number: 2
  • Pages: 496
  • Product dimensions: 6.36 (w) x 9.69 (h) x 1.11 (d)

Table of Contents

CHEMICAL SENSITIVITY AND SENSIBILITY.

Overview and Introduction.

Chemoreception in Microorganisms.

Genetic Models in Chemoreception.

Chemesthesis: The Common Chemical Sense.

Chemical Communication and Pheromones: The Types of Chemical Signals and the Role of the Vomeronasal System.

OLFACTION.

Cell Biology of Olfactory Epithelium.

Olfactory Transduction.

Molecular Biology of Olfaction.

Representation of Olfactory Information in the Brain.

Development of the Olfactory System.

Human Olfaction.

GUSTATION.

Cell Biology of Taste Epithelium.

Taste Transduction and Molecular Biology.

Neural Representation of Taste.

Gustatory System Development.

Human Gustation.

Index.

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First Chapter

PREFACE

In the concluding chapter in the first edition of this book in 1987, Lloyd Beidlerspeculated on the future directions of research in the chemical senses. Some of the speculation, for example, the use of genetics to study the chemical senses, proved to be accurate (see Chapter 3 in the current volume). Yet, it is doubtful that anyone could have predicted the explosion of research and interest in the chemical senses that has occurred in the past 10-12 years. The use of molecular biological and biophysical techniques has provided a wealth of new information that has, in many ways, transformed the field. It is this new information that has prompted publication of a second edition.

The objectives of the second edition remain the same as the first. We provide a broad survey of the current state of research and knowledge about the chemical senses. The book is intended especially for the students and investigators new to the field. Accordingly, we asked the authors to provide an overview of their areas rather than a comprehensive literature review. Results and interpretations were stressed over technical details.

The format of the second edition has been changed somewhat to reflect the direction the field has taken. The book retains the three primary sections: Part I, "Chemical Sensitivity and Sensibility"; Part II, "Olfaction"; and Part III, "Gustation." The separate chapter on chemoreception in invertebrates has been eliminated, since information about invertebrate chemoreception now is included in each of the remaining chapters where appropriate. A chapter on genetic models of chemoreception has been added to Part I. While this chapter focuses on three different species (namatodes, fruit flies, and mice), it describes how modern genetic techniques have been used to identify important molecular components of chemosensory systems. Rather than include a separate chapter on the vomeronasal system, we have included this information on the chapter on chemosensory signaling (Chapter 5) in Part I as well as in Part II (Chapters 6-9). This second edition also emphasizes transduction and molecular biology of olfaction and taste to reflect the flood of chemosensory research in these areas.

All of the chapters of this second edition have been entirely rewritten; most of the authors are new. They come from a variety of backgrounds and have contributed significantly to their respective fields. We believe they have provided a comprehensive description of the crucial issues and important developments within each area. If a particular area of chemical senses research was omitted, it was done so unintentionally. The editors apologize to any investigators who feel that their work is neglected or given short shrift. The chapters are not meant to be comprehensive reviews of an area but are designed to provide an overview and to offer appropriate primary and secondary sources for a student or investigator wishing to delve deeper into a particular area.

Thomas E. Finger
Wayne L. Silver
Diego Restrepo
Denver, Colorado and
Winston-Salem, North Carolina



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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted October 11, 2002

    Fascinating Book

    "...a fascinating glimpse into recent advances..." (British Journal of Neurosurgery)

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