TY  - BOOK
AU  - Holmes,Bob
TI  - Flavor : the science of our most neglected sense 
SN  - 9780393244427 (hardcover)
U1  - 612.8/7 
PY  - 2017///
CY  - New York
PB  - W. W. Norton & Company
KW  - Taste
KW  - Taste buds
KW  - Flavor
KW  - Senses and sensation
N1  - "Independent Publishers Since 1923."; 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
N2  - 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
ER  -