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OverviewExplore the extraordinary science of flavour and why what we think we know about taste is almost certainly wrong. Whether you like to cook creatively, delve into cutting-edge science, or explore the latest ideas about health, diet and nutrition, Flavour will open your mind - and your palate - to a vast, exciting sensory world. Visit the birthplace of flavour in the brain to discover why cake tastes sweetest on a white plate, how wine experts' eyes can fool their noses, and how even language affects the flavour we find in our food. Move from the laboratory into the kitchen and peer over the shoulders of the food technologists seeking to engineer the perfect snacks or soft drinks and the head chefs looking for new ways to combine flavours into surprising yet delicious dishes, and even the mathematicians searching for the perfect pizza topping and the chemists seeking the ideal pairing of food and wine. Learn why people like the foods they do, what makes some foods more delicious than others, and how flavour affects our appetite and health. Full Product DetailsAuthor: Bob HolmesPublisher: Ebury Publishing Imprint: W H Allen ISBN: 9780753555910ISBN 10: 0753555913 Pages: 352 Publication Date: 01 January 1999 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Language: English Table of Contents1: Introduction Chapter 1.: BROCCOLI AND TONIC Chapter 2.: BEER FROM THE BOTTLE Chapter 3.: THE PURSUIT OF PAIN Chapter 4.: THIS IS YOUR BRAIN ON WINE Chapter 5.: FEEDING YOUR HUNGER Chapter 6.: WHY NOT IGUANA? Chapter 7.: THE KILLER TOMATO Chapter 8.: THE CAULIFLOWER BLOODY MARY AND OTHER CHEFLY INSPIRATIONS Epilogue: THE FUTURE OF FLAVOUR 2: Acknowledgments 3: Notes 4: IndexReviewsEndlessly fascinating. A terrific book. Bill Bryson Fascinating....Flavour, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater. * Wall Street Journal * Endlessly fascinating. A terrific book. * Bill Bryson * Author InformationBob Holmes has been a correspondent for New Scientist magazine for nearly two decades, and has written more than 800 articles for the magazine, mostly about genetics, environment, evolution, psychology, anthropology and agriculture. He has also contributed to many other publications, including US News & World Report, Science, Health, National Wildlife, Nature Conservancy magazine and the San Francisco Chronicle and made several radio and television appearances in Canada as well as in the US and the UK. As well as earning a PhD in evolutionary biology from the University of Arizona, he has taught for several years in the science writing programme at the University of California, Santa Cruz, and now teaches science journalism at Bamfield Marine Sciences Centre on Vancouver Island, Canada. A member of Slow Food Canada, he has worked with the taste education programme of his local chapter and is a passionate home cook. He lives with his wife and teenage son in Edmonton, Alberta, Canada. Flavour is his first book. Tab Content 6Author Website:Countries AvailableAll regions |
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