FlavorFlavor
the Science of Our Most Neglected Sense
Title rated 3.8 out of 5 stars, based on 20 ratings(20 ratings)
Book, 2017
Current format, Book, 2017, First edition, Available .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.FlavorFlavor
Science reporter Bob Holmes is a correspondent for New Scientist magazine. In this accessible book for general readers and students, he uses plain language and a conversational style to explain the neurobiology of flavor and show how the science of flavor is applied in modern food production. Readers will learn many of the scientific aspects through journeys into the world of food professionals such as chefs, food engineers, and flavor and olfactory scientists. The book reveals surprising facts on how language, culture and even colors and sounds can affect our sense of taste. Annotation ©2017 Ringgold, Inc., Portland, OR (protoview.com)
A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume.
A journey into the science of the sense of taste outlines principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what is consumed.
A journey into the surprising science behind our flavor senses.
Science reporter Bob Holmes is a correspondent for New Scientist magazine. In this accessible book for general readers and students, he uses plain language and a conversational style to explain the neurobiology of flavor and show how the science of flavor is applied in modern food production. Readers will learn many of the scientific aspects through journeys into the world of food professionals such as chefs, food engineers, and flavor and olfactory scientists. The book reveals surprising facts on how language, culture and even colors and sounds can affect our sense of taste. Annotation ©2017 Ringgold, Inc., Portland, OR (protoview.com)
A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume.
A journey into the science of the sense of taste outlines principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what is consumed.
A journey into the surprising science behind our flavor senses.
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- New York, NY : W.W. Norton & Company, Inc., [2017]
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