Read Flavor: The Science of Our Most Neglected Sense Online Free - 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 palette—to a vast, exciting sensory world.
|Title||:||Flavor: The Science of Our Most Neglected Sense|
|Number of Pages||:||320 pages|
March 27, 2017
This book may have changed my life. Wife of a chef, this book helped ease my anxiety about my seeming inability to taste flavors like others. Turns out, it can be learned! I can't wait to apply my knowledge and...eat!
Reminded me of the Big Bad Wolf when Riding Hood comments on his nose, eyes, and...
October 23, 2017
Our brain does most of the work constructing flavor in interesting and unexpected ways! Definitely a cool read.
June 02, 2017
I have NO idea why my subheader on this book claims I'm re-reading. I'm clearly not, it's a brand new book, got it straight from the library as it came out.
OK. I guess it does deserve some sense of a review.
First of all.... format for non fic books each new research idea intro goes like this:
January 26, 2018
This book is very important - it skillfully demonstrates how little we actually know about ourselves, from both a broader science perspective and a personal one. Reading books like this one, that talk about something seemingly so basic as taste and flavor, always make me feel guilty at how ignora...
November 08, 2017
I learned so many interesting food/flavor/taste tidbits reading this book. I know sugar and salt are addictive, but now I know why our bodies crave it in the first place. Who knew that pandas don't taste umami or that cats don't taste sweetness? I now know more about added flavors, and although i...
February 12, 2018
An fascinating look at the range of factors that can affect our appreciation of food or wine. With scientific explanations (but not overly so) the author explores the sense of taste (and flavor). Foodies, scientists and home cooks may find the information interesting and even entertaining. I espe...
January 31, 2018
Unfortunately this book did not live up to my interest in the topic. The science on flavour is pretty underdeveloped, with a surprising number of gaps in understanding of basic actors and functions. This seems to really contribute to the book's overall feeling of being scattered, and a random ass...
August 29, 2017
So interesting. Much more complicated than I thought, and in a good way. In a way, our whole body is involved in our sense of taste and flavour. And my favorite part - no one tastes the same thing. I remember having endless discussions about that as a teen, only about sight and colour. Do we see...
June 15, 2017
liked this book. did not realize that so much of the flavor we taste is generated in the back of the mouth. have started sniffing glasses of wine and beer before tasting them. recently had some beer that supposed to have essence of banana, but I smelt bbq bacon which paired well with my bacon ham...
September 19, 2017
I really enjoyed this book. It had a nice mix of science and pop culture nuggets, for lack of a better phrase. I found myself telling my wife about some interesting factoid after nearly every chapter! It's a good primer on the subject and I have a better sense now of how little I actually know ab...