Flavor : the science of our most neglected sense (Record no. 14724)

MARC details
000 -LEADER
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
Holdings
Withdrawn status Lost status Home library Current library Shelving location Date acquired Cost, normal purchase price Full call number Accession Number Koha item type
    DIS Library DIS Library New Titles 05/11/2020 944.00 612.8 Holmes MH009954 Books