Description
Book SynopsisTrade Review"One of New Scientist's best science books to read in 2021"
"A New Scientist Book of the Year"
"A Choice Outstanding Academic Title of the Year"
"Engrossing and novel. . . . [A] fascinating and fact-filled book."
---Marc Bekoff, Psychology Today"An eye-opening and mouth-watering new book."
---Bill Thompson, Post and Courier"An engaging trip through time, science, and food."
---Amy Halloran, Times Union"Dunn and Sanchez are indeed the perfect hosts, guiding readers, with humor and expertise, through a feast of entertaining anecdotes in fields such as ecology, agriculture, psychology, art and chemistry."
---Grace Rajendran, Shelf Awareness"Our hosts at this empirical dinner party envision a new future for the study of flavor, with seats for the curious of every stripe. . . . A persuasive, entertaining argument about how our avid pursuit of deliciousness helped shape our evolutionary path." * Kirkus Reviews *
"Fascinating, unusual and truly ‘delicious’ (in more than one sense)"
---Vitali Vitaliev, Engineering and Technology"Dunn and Sanchez are scrupulous in the way they present their evidence and arguments. . . . a charming book."
---Simon Ings, New Scientist"[Dunn and Sanchez] draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now. . . . An insightful narrative spiced with witty asides and relatable notes."
---M. H. Albro, Choice"Written with an entertaining mix of anecdotes from the authors’ culinary travels as well as findings from the latest research, Dunn and Sanchez stir together a rich variety of ingredients to create a highly satisfying and indeed flavoursome narrative."
---P.D. Smith, The Guardian
