Description
Book SynopsisA journey into the surprising science behind our flavor senses.
Trade Review"Fascinating…Flavor, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater." -- Wall Street Journal
"Endlessly fascinating. A terrific book." -- Bill Bryson
"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
""In this mouthwatering work....Holmes turns the kitchen into a laboratory....As [he] runs through terrific experiments and describes strange technologies, he makes food science fun and approachable."" -- Publishers Weekly (starred review)
"Fascinating....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
