Flavor : the science of our most neglected sense (Record no. 14724)
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000 -LEADER | |
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fixed length control field | 02006cam a2200229 i 4500 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
ISBN | 9780393244427 (hardcover) |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | DLC |
Language of cataloging | eng |
Transcribing agency | DLC |
Modifying agency | DLC |
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 612.8/7 |
100 1# - MAIN ENTRY--AUTHOR NAME | |
Personal name | Holmes, Bob |
Titles and other words associated with a name | (Evolutionary biologist) |
245 10 - TITLE STATEMENT | |
Title | Flavor : the science of our most neglected sense |
Statement of responsibility, etc | Bob Holmes |
250 ## - EDITION STATEMENT | |
Edition statement | First edition |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication | New York |
Name of publisher | W. W. Norton & Company |
Year of publication | 2017 |
300 ## - PHYSICAL DESCRIPTION | |
Number of Pages | 310 p. |
500 ## - GENERAL NOTE | |
General note | "Independent Publishers Since 1923." |
505 0# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Broccoli and tonic -- Beer from the bottle -- The pursuit of pain -- This is your brain on wine -- Feeding your hunger -- Why not iguana? -- The killer tomato -- The cauliflower bloody Mary and other -- Chefly inspirations. |
520 ## - SUMMARY, ETC. | |
Summary, etc | 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.<br/><br/><br/>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. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Taste |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Taste buds |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Flavor |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical Term | Senses and sensation |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Books |
Withdrawn status | Lost status | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
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DIS Library | DIS Library | New Titles | 05/11/2020 | 944.00 | 612.8 Holmes | MH009954 | Books |