Flavor: The Science of Our Most Neglected Sense


Flavor: The Science of Our Most Neglected Sense Author Bob Holmes
ISBN-10 0393244423
ISBN-13 9780393244427
Year 2017-04-25
Pages 320
Language English
Publisher W. W. Norton & Company
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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 dont know enough about to describeor appreciatefully In this delightful and compelling exploration of our most neglected sense veteran science reporter Bob Holmes shows us just how much were 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 mindand palateto a vast exciting sensory world

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