Overview

A delicious exploration of what creates the flavors we love-and why our taste buds respond to them-in a fascinating, ""very pleasant and easy read"" (Flanders Today). In this unique scientific study of food, drink, and how the human taste buds sense taste, food journalist Diane Fresquez brings readers along on a journey of gastronomic discovery. She begins by following a Belgian beekeeper who uses science to give the ancient drink of mead (or ""honey wine"") a modern taste-makeover. Fresquez then travels to Holland to learn how food memories are tested at a research center called the Restaurant of the Future. And elsewhere, she discovers how much skill it takes to make banana flavor in the lab, and experiments on a group of scientists during a surprise meal eaten in the dark. Stuffed with fascinating food facts, anecdotes from the author's own culinary life, and a selection of irresistible recipes (including a cocktail with dancing molecules),A Taste of Moleculesis an exploration of the senses that will delight foodies andscience enthusiasts alike.

Full Product Details

Author:   Diane Fresquez
Publisher:   Feminist Press at The City University of New York
Imprint:   Feminist Press at The City University of New York
Dimensions:   Width: 14.00cm , Height: 1.50cm , Length: 20.30cm
Weight:   0.199kg
ISBN:  

9781558618398

ISBN 10:   1558618392
Pages:   212
Publication Date:   21 November 2013
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Contents I. Taste Uncorked 1. L’Amuse-Bouche 2. Bright Sweetness 3. The Singing Baguettes 4. Library of Yeast 5. Beach Party in a Bottle 6. Learning while Intoxicated 7. Liquid Courage II. Hiding and Seeking Flavor 8. Licorice on the Inside 9. Taster’s Choice 10. Smelly Pig 11. Apples of Your Eye 12. Banana-Flavored Pop Quiz III. The Taste Buds in Your Brain 13. Recipes for Remembering 14. Pavlov’s Restaurant 15. Transport Delayed IV. Scents and Sensibility 16. This Is Not a Soup Kitchen 17. Darkness Edible 18. Nectar & Co. RECIPES Sopapillas Lamb Cutlets Marinated in Hydromel “Flower Power” Elderflower Cocktail Hop Shoots with Poached Eggs and Smoked Salmon Peppermint and Chip Ice Cream Apple Chutney Sabayon with Musa Lova banana liqueur Dutch Ham and Endives Gratinées Madeleines

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Author Information

Diane Fresquez is a food and arts journalist based in Brussels, Belgium. She was for many years a special correspondent to the Wall Street Journal , contributing to and editing for the newspaper's Weekend section in Europe. She also contributes to other publications, including the Science/Business news service. Prior to that she worked in London as a script reader for a range of UK media companies, including Handmade Films, HTV, and Sky Television. She was born in Albuquerque, New Mexico, and is a graduate of the University of New Mexico.

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