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The Science of Our Most Neglected Sense
by Bob Holmes
A journey into the surprising science behind our flavor senses.
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.
"Starred Review. As Holmes runs through terrific experiments and describes strange technologies, he makes food science fun and approachable. " - Publishers Weekly
"Foodies who enjoyed Mark Schatzker's The Dorito Effect, Michael Pollan's Cooked, and Michael Moss's Salt Sugar Fat will gravitate toward this scientific yet accessible and humorous take on food and wine." - Library Journal
"An uneven work, but some of the chapters could have lives of their own as entertaining magazine pieces." - Kirkus
"I learned a lot while reading Flavor. Bob Holmes is a genial, well-informed guide to the rapidly evolving world of flavor and food design. From microbreweries to research labs, he captures all the key players: their personalities and passions come through clearly in this engaging tour of the field." - Avery Gilbert, author of What The Nose Knows: The Science of Scent in Everyday Life
"Endlessly fascinating. A terrific book." - Bill Bryson
This information about Flavor was first featured
in "The BookBrowse Review" - BookBrowse's membership magazine, and in our weekly "Publishing This Week" newsletter. Publication information is for the USA, and (unless stated otherwise) represents the first print edition. The reviews are necessarily limited to those that were available to us ahead of publication. If you are the publisher or author and feel that they do not properly reflect the range of media opinion now available, send us a message with the mainstream reviews that you would like to see added.
Any "Author Information" displayed below reflects the author's biography at the time this particular book was published.
Bob Holmes has been a New Scientist magazine correspondent for more than two decades. He has a PhD in evolutionary biology from the University of Arizona, is a passionate home cook, and is a member of Slow Food Canada.
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