The Physiology Of Truth

In this wide-ranging book, one of the boldest thinkers in modern neuroscience confronts an ancient philosophical problem: can we know the world as it really is? Drawing on provocative new findings about the psychophysiology of perception and judgment in both human and nonhuman primates, and also on the cultural history of science, Jean-Pierre Changeux makes a powerful case for the reality of scientific progress and argues that it forms the basis for a coherent and universal theory of human rights. On this view, belief in objective knowledge is not a mere ideological slogan or a naive confusion; it is a characteristic feature of human cognition throughout evolution, and the scientific method its most sophisticated embodiment. Seeking to reconcile science and humanism, Changeux holds that the capacity to recognize truths that are independent of subjective personal experience constitutes the foundation of a human civil society.

Changeux confronts an ancient philosophical problem: can we know the world as it really is? Drawing on new findings on the psychophysiology of perception and judgment in primates, and on the cultural history of science, he makes a case for scientific progress and argues that it forms the basis for a coherent and universal theory of human rights.

The physical experience of the personal truth as Christ, related imaginatively and thoughtfully.

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

Reproduction of the original.

Uncover the hidden secrets of the food you consume, as the author delves into the powerful and transformative chemical components that reside within. Although this book may not be fully accurate to today's science it still provides a fascinating look at what people of the early 20th century believed about the impact of food on the human brain and physiology.