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:
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...
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...
July 18, 2017
Fascinating, but a slow go at times. Strange journalistic habit of giving a quick physical description of every interview subject, but quickly gets to the point. The visit to a Cincinnati flavor company reminds me of my college days when aromas would waft their way up the hill towards my apartmen...
September 02, 2017
I liked the mix of practical information and science in the book. Who knew that root beer, formerly made from the root of the sassafras tree and discovered to be carcinogenic, is now flavored by specific flavorants like vanillin and wintergreen (hmm, no wonder people new to the drink think it tas...
July 21, 2017
Fascinating! He really breaks down every step that goes into our experience of flavor.