Proust Was a Neuroscientist

Lerner approaches some of the basics of neuroscience by examining the way writers, artists, and even a chef deal with the mind. Looking at how the arts, as well as culinary creation, present ideas, the author examines recent discoveries in the science of the brain. Discussing how we see, smell, taste, and remember, he explains how the brain interprets the input it receives from different sources. It's a disappointment that James Boles's narration is too slow, his intonation is monotonous, and his pronunciation of foreign words is often wrong. Nonetheless, Lerner's approach of using the creative arts as a springboard to look at the brain keeps this production interesting. K.M. (c) AudioFile 2008, Portland, Maine

June 11, 2007
With impressively clear prose, Lehrer explores the oft-overlooked places in literary history where novelists, poets and the occasional cookbook writer predicted scientific breakthroughs with their artistic insights. The 25-year-old Columbia graduate draws from his diverse background in lab work, science writing and fine cuisine to explain how Cézanne anticipated breakthroughs in the understanding of human sight, how Walt Whitman intuited the biological basis of thoughts and, in the title essay, how Proust penetrated the mysteries of memory by immersing himself in childhood recollections. Lehrer’s writing peaks in the essay about Auguste Escoffier, the chef who essentially invented modern French cooking. The author’s obvious zeal for the subject of food preparation leads him into enjoyable discussions of the creation of MSG and the decidedly unappetizing history of 18th- and 19th-century culinary arts. Occasionally, the science prose risks becoming exceedingly dry (as in the enthusiastic section detailing the work of Lehrer’s former employer, neuroscientist Kausik Si), but the hard science is usually tempered by Lehrer’s deft way with anecdote and example. Most importantly, this collection comes close to exemplifying Lehrer’s stated goal of creating a unified “third culture” in which science and literature can co-exist as peaceful, complementary equals. 21 b&w illus.

The provocative title of this work neatly summarizes its argument: that writers, painters, musicians, and at least one chef had insights about the human brain that came decades before science confirmed them. The book has a fascinating intellectual and aesthetic sweep, so long as one doesn't take it too literally. Dan John Miller's warm voice provides a welcome balance to the text, which isn't pedantic but uses a lot of jargon. His briskly paced narration suits Lehrer's prose, though listeners will need to tune in carefully during some of the more rigorous sections. That's just as well. As Stravinsky says in this audiobook: "To listen is an effort, and just to hear is no merit. A duck hears also." D.B. (c) AudioFile 2008, Portland, Maine