You are seeing this message because your Web browser does not support basic Web standards. Find out more about why this message is appearing and what you can do to make your experience on this site better.


ABOUT ARCHIVES
Advanced Search

Welcome   | My Account | E-mail Alerts | Access Rights | Sign In


  Vol. 58 No. 5, May 2001 TABLE OF CONTENTS
  Archives
  •  Online Features
  Book Reviews
 This Article
 •Full text
 •PDF
 • Reply to article
 •Send to a friend
 • Save in My Folder
 •Save to citation manager
 •Permissions
 Citing Articles
 •Contact me when this article is cited
 Related Content
 •Similar articles in this journal

An Anatomy of Thought: The Origin and Machinery of the Mind

by Ian Glynn, 456 pp, with 76 illus, $35, ISBN 0-19-513696-9, New York, NY, Oxford University Press, 1999.

Arch Neurol. 2001;58:829-830.

Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

The title of this book may give an impression that Glynn has provided yet another take (ie, a theory) on the biological basis of the mind and consciousness (cf, Antonio Damasio, The Feeling of What Happens: Body and Emotion in the Making of Consciousness, New York, NY, Harcourt Brace & Co, 1999). However, this is not the case. Glynn's intention was actually to summarize and put together a large body of knowledge on the workings of the mind in a simple, cohesive, and understandable manner. Furthermore, Glynn portrays the current state of the knowledge, then identifies the gaps in the current knowledge, and sometimes he goes on and injects his own opinion about how to go about filling the gap. He begins with explaining the nerve messages—how nerve cells allow the brain to see, taste, and smell—and goes on to explain how the interaction of nerve cells in our . . . [Full Text of this Article]







HOME | CURRENT ISSUE | PAST ISSUES | TOPIC COLLECTIONS | CME | SUBMIT | SUBSCRIBE | HELP
CONDITIONS OF USE | PRIVACY POLICY | CONTACT US | SITE MAP
 
© 2001 American Medical Association. All Rights Reserved.