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Flavor: The Science of Our Most Neglected Sense
Flavor: The Science of Our Most Neglected Sense | Bob Holmes
4 posts | 4 read | 5 to read
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.Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts' eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste.Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind--and palette--to a vast, exciting sensory world.
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mreads
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Riveted_Reader_Melissa Great job!! 6y
49 likes1 comment
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mreads
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Pickpick

Interesting read on flavor and the range of things (almost infinite) that can affect our enjoyment of food. Looks at the impact of different senses on taste, how the molecular aspects of foods may make them taste better in combination and how the food industry uses information about the molecules to "enhance" processed foods. Like adding "natural" flavors to chicken nuggets to make them taste more like chicken.?

rockpools This sounds really interesting! 6y
55 likes3 stack adds1 comment
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rjsthumbelina
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I really enjoyed this on audio. I didn't really have to think too deeply about the subject (even more so since it was being read to me), but it was still very scientific and well-researched. I felt like I learned a lot!

For instance: did you know that if you hold your nose whole tasting jellybeans, you won't be able to tell the flavors apart? That's how much our conception of flavor is dependent on taste. Pretty cool (52... I think?)

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Lindy
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I've read much of the content in other books (links in the comments below) and some of the same studies are quoted, but the subject of taste and flavour is still interesting; lots to learn. Jonathan Yen is not one of my favourite #audiobook narrators, unfortunately. Something about his voice annoys me slightly, and I don't care for his role-playing style. He's done a lot of audiobook recordings, so I am probably in the minority on that.

45 likes2 comments