Flavor: The Science of Our Most Neglected Sense - Rilegato

Holmes, Bob

Rilegato

ISBN 10: 0393244423 ISBN 13: 9780393244427

Casa editrice: W W Norton & Co Inc, 2017

Riassunto

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.FlavorFlavor

Dettagli dell'edizione

• Editore: W W Norton & Co Inc
• Data di pubblicazione: 2017
• Lingua: Inglese
• ISBN 10: 0393244423
• ISBN 13: 9780393244427
• Rilegatura: Copertina rigida
• Numero di pagine: 310
• Contatto del produttore: non disponibile
• Persona responsabile: Nachyta Pederzini; 0039 0516047011; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; 40057; Italia