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image: Book Excerpt from <em>Jane on the Brain</em>

Book Excerpt from Jane on the Brain

By | December 1, 2017

In chapter 3, “The Sense of Sensibility,” author Wendy Jones uses scenes from one of Jane Austen’s most celebrated novels to illustrate the functioning of the body’s stress response system.

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image: Sense, Sensibility, and Neuroscience

Sense, Sensibility, and Neuroscience

By | December 1, 2017

Jane Austen can teach us a lot about how our brains handle uncertainty.

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image: The Benefits of Trepidation

The Benefits of Trepidation

By | November 1, 2017

While wiping fear from our brains may seem attractive, the emotion is an essential part of our behavioral repertoire.

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image: When Dogs Offer Insights into Tigers

When Dogs Offer Insights into Tigers

By | October 1, 2017

MRI scans of dog brains open windows into the cognition of the extinct thylacine.

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image: Book Excerpt from <em>Rise of the Necrofauna</em>

Book Excerpt from Rise of the Necrofauna

By | October 1, 2017

In chapter 4, “Why Recreate the Woolly Mammoth?” author Britt Wray explores the social consequences of bringing an iconic species back from extinction.

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image: CRISPR May Prove Useful in De-Extinction Efforts

CRISPR May Prove Useful in De-Extinction Efforts

By | September 1, 2017

Researchers are using the powerful gene-editing tool to recreate the woolly mammoth.

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image: Book Excerpt from <em>Behave</em>

Book Excerpt from Behave

By | June 1, 2017

In the book’s introduction, author and neuroendocrinologist Robert Sapolsky explains his fascination with the biology of violence and other dark parts of human behavior.

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The human brain’s insular cortex is adept at registering distaste for everything from rotten fruit to unfamiliar cultures.

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image: Book Excerpt from <em>Flavor</em>

Book Excerpt from Flavor

By | May 1, 2017

Author Bob Holmes dove into the taste-determining realm of his genome.

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image: Why I Had My Sense of Flavor Genotyped

Why I Had My Sense of Flavor Genotyped

By | May 1, 2017

One person’s quest to get to the bottom of the unique way he experiences food

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