What should we eat to make sure that our minds will function well and our nervous systems will develop as fully as possible? What mechanisms control food cravings? Where do dietary needs and tastes come from? And where do sensual pleasures at table come from? Combining the neurologist's seriousness with the gourmet's light-heartedness, Jean-Marie Bourre takes us on a fascinating journey of discovery into the complex chemistry of proteins, vitamins, mineral salts and lipids, and explores the link between what is on our plates and our nervous systems. He celebrates the joys of the thinking gourmet and tolls the death knell of austere diets.

'This book, which reviews the most advanced research into brain dietetics, is a paean to good eating.'

Sciences et Santé