Overview

Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe-or to appreciate-fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor. He peers over the shoulders of fascinating food professionals engineering the perfect snack, chefs seeking surprising new flavor combinations, and even mathematicians pursuing the perfect pizza topping. He reveals how we can all sharpen our senses using professional techniques to name and describe flavors articulately. Whether you're someone who likes to cook creatively, delve into cutting-edge science, explore nutrition trends, or just to eat, Flavor will open your mind and palate to a vast and exciting sensory world.

Full Product Details

9781515916642

Table of Contents

Reviews

[A] mouthwatering work ... As Holmes runs through terrific experiments and describes strange technologies, he makes food science fun and approachable. ---Publishers Weekly Starred Review

Author Information

Bob Holmes has been a New Scientist magazine correspondent for over two decades. The holder of a PhD in evolutionary biology from the University of Arizona, he is a passionate home cook and a Slow Food Canada member. He lives in Edmonton, Alberta. Jonathan Yen was inspired by the Golden Age of Radio, and while the gold was gone by the time he got there, he's carried that inspiration through to commercial work, voice acting, and stage productions. From vintage Howard Fast science fiction to naturalist Paul Rosolie's true adventures in the Amazon, Jonathan loves to tell a good story.

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