Flavor : the science of our most neglected sense / Bob Holmes.
2017
QP456 .H66 2017 (Mapit)
Available at General Collection
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Details
Title
Flavor : the science of our most neglected sense / Bob Holmes.
Edition
First edition.
ISBN
9780393244427 (hardcover)
0393244423 (hardcover)
0393244423 (hardcover)
Published
New York : W.W. Norton & Company, [2017]
Language
English
Description
310 pages ; 25 cm
Call Number
QP456 .H66 2017
Dewey Decimal Classification
612.8/7
Summary
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 shoulder 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 curiousity 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. -- from dust jacket.
Bibliography, etc. Note
Includes bibliographical references and (pages 277-296) index.
Record Appears in
Table of Contents
Introduction
Chapter 1. Broccoli and tonic
Chapter 2. Beer from the bottle
Chapter 3. The pursuit of pain
Chapter 4. This is your brain on wine
Chapter 5. Feeding your hunger
Chapter 6. Why not iguana?
Chapter 7. The killer tomato
Chapter 8. The cauliflower bloody Mary and other chiefly inspirations
Epilogue. The future of flavor.
Chapter 1. Broccoli and tonic
Chapter 2. Beer from the bottle
Chapter 3. The pursuit of pain
Chapter 4. This is your brain on wine
Chapter 5. Feeding your hunger
Chapter 6. Why not iguana?
Chapter 7. The killer tomato
Chapter 8. The cauliflower bloody Mary and other chiefly inspirations
Epilogue. The future of flavor.