Flavor: The Science of Our Most Neglected Sense
Brand: W. W. Norton & Company
Categories: Books, Medical Books, Medicine


NORTON

Dimensions: 6.5 x 1.3 x 9.6 inches
ISBN-13: 978-0393244427
Language: English
ISBN-10: 0393244423
Publisher: W. W. Norton & Company
Print length: 320 pages
Publication date: April 25, 2017
subtitle: Hardcover – April 25, 2017
author: Visit Amazon's Bob Holmes Page search results Bob Holmes
review: Editorial Reviews 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 About the Author Bob Holmes has been a New Scientist magazine correspondent for more than two decades. He has a PhD in evolutionary biology from the University of Arizona, is a passionate home cook, and is a member of Slow Food Canada.