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A journey into the surprising science behind our flavor senses.
Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe―or appreciate―fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing.
Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell.
Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste.
Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind―and palate―to a vast, exciting sensory world.
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0 of 0 people found the following review helpful.
Absolutely fantastic. Working in medicine
Absolutely fantastic. Working in medicine, I geek out over anatomical tomes. This is an outstanding, easy to understand look into one of our most important senses. You will never look at cilantro, jelly beans or MSG the same way again
1 of 1 people found the following review helpful.
"Flavor" is a great book for those interested in why we perceive foods ...
By Melissa Strothers
"Flavor" is a great book for those interested in why we perceive foods as we do, or for someone like me who has flavor chemistry experience but has been out of the field for a bit. Easy to understand, but also goes into a lot of the chemical and scientific reasons for readers interested in those details. Highly recommend.
0 of 0 people found the following review helpful.
A 365 views on flavor.
By Gérard Vaginay
A good book with a lot of information.
Parts of my work is related to tasting and sensory analysis, a subject i always found elusive.
This book answered to questions, make sense with my experience, removed some outdated info and opened perspective ( the part on flavor and big data looked promising).
The style is clear and easy to read ,the content is based on scientific studies or interviews of specialists on the field.
There is a lot of reference at the end of the book if you need to deepen some point.
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