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000807858 001__ 807858
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000807858 010__ $$a  2016046897
000807858 019__ $$a982061047$$a982061230$$a985313118
000807858 020__ $$a9780393244427$$q(hardcover)
000807858 020__ $$a0393244423$$q(hardcover)
000807858 035__ $$a(OCoLC)ocn951070199
000807858 035__ $$a807858
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000807858 049__ $$aISEA
000807858 05000 $$aQP456$$b.H66 2017
000807858 08200 $$a612.8/7$$223
000807858 1001_ $$aHolmes, Bob$$c(Evolutionary biologist),$$eauthor.
000807858 24510 $$aFlavor :$$bthe science of our most neglected sense /$$cBob Holmes.
000807858 250__ $$aFirst edition.
000807858 264_1 $$aNew York :$$bW.W. Norton & Company,$$c[2017]
000807858 300__ $$a310 pages ;$$c25 cm
000807858 336__ $$atext$$btxt$$2rdacontent
000807858 337__ $$aunmediated$$bn$$2rdamedia
000807858 338__ $$avolume$$bnc$$2rdacarrier
000807858 504__ $$aIncludes bibliographical references and (pages 277-296) index.
000807858 50500 $$gIntroduction --$$gChapter 1.$$tBroccoli and tonic --$$gChapter 2.$$tBeer from the bottle --$$gChapter 3.$$tThe pursuit of pain --$$gChapter 4.$$tThis is your brain on wine --$$gChapter 5.$$tFeeding your hunger --$$gChapter 6.$$tWhy not iguana? --$$gChapter 7.$$tThe killer tomato --$$gChapter 8.$$tThe cauliflower bloody Mary and other chiefly inspirations --$$gEpilogue.$$tThe future of flavor.
000807858 520__ $$aCan you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don't know enough about to describe - or appreciate - fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we're missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulder of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts' eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiousity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind - and palate - to a vast, exciting sensory world. -- from dust jacket.
000807858 650_0 $$aTaste.
000807858 650_0 $$aTaste buds.
000807858 650_0 $$aFlavor.
000807858 650_0 $$aSenses and sensation.
000807858 85200 $$bgen$$hQP456$$i.H66$$i2017
000807858 909CO $$ooai:library.usi.edu:807858$$pGLOBAL_SET
000807858 980__ $$aBIB
000807858 980__ $$aBOOK