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The Neurobiology of Taste and Smell
edited by Thomas E. Finger, Wayne L. Silver, and Diego Restrepo,
478 pp., ill., New York, NY, Wiley–Liss, 2000, $99.95
When the first edition of The Neurobiology of Taste and Smell was published in 1987, taste and smell were considered two very staid sensory systems that attracted little interest outside of the small coterie of academic and industrial hemosensory scientists. Since then, the visibility of taste and smell in the scientific community has increased tremendously, in large part due to the progress on the cellular and molecular mechanisms of chemoreception. Suffice it to say, this was a very good time to release a second edition. Many of the chapter headings remain essentially unchanged, but for all intents and purposes, this is a new book. Some topics have been consolidated and others (e.g., genetic models) have been added. The fresh perspectives provided by new authors (19 of 24) is matched by the total reworking of the material by the five returning authors. For example, of the 124 references cited by Van Houten, only 11 (8.8%) were published when the first edition was released and 62% were published within the last 5 years. Although none of the other chapters can match these statistics, their scholarship and timeliness is first rate.
The target audiences for this book are students and new investigators, but anyone interested in the chemical senses should find a place on their bookshelf for this work. With its emphasis on the cellular, molecular, and biophysical underpinnings of gustation and olfaction, the editors have taken a comparative approach to the chemical senses, which I consider to be its greatest strength. The model systems included in the book cover the gamut from bacteria and yeast to flies, mice, and humans. Students will especially appreciate the fact …
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