Download or read book Flavor The Science of Our Most Neglected Sense written by Bob Holmes and published by W. W. Norton & Company. This book was released on 2017-04-25 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journey into the surprising science behind our flavor senses. 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.
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Download or read book The Flavor of Wood written by Artur Cisar-Erlach and published by Abrams. This book was released on 2019-02-26 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor). Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more. Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.
Download or read book Cooking for the Senses written by Jennifer Peace Rhind and published by Singing Dragon. This book was released on 2018-02-21 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.
Download or read book Neuroenology written by Gordon M. Shepherd and published by Columbia University Press. This book was released on 2016-11-22 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Download or read book Smellosophy written by A. S. Barwich and published by Harvard University Press. This book was released on 2020-07-14 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement
Download or read book The Art of Flavor written by Daniel Patterson and published by Penguin. This book was released on 2017-08-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Download or read book Sex on the Kitchen Table written by Norman C. Ellstrand and published by University of Chicago Press. This book was released on 2018-09-22 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: At the tips of our forks and on our dinner plates, a buffet of botanical dalliance awaits us. Sex and food are intimately intertwined, and this relationship is nowhere more evident than among the plants that sustain us. From lascivious legumes to horny hot peppers, most of humanity’s calories and other nutrition come from seeds and fruits—the products of sex—or from flowers, the organs that make plant sex possible. Sex has also played an arm’s-length role in delivering plant food to our stomachs, as human handmade evolution (plant breeding, or artificial selection) has turned wild species into domesticated staples. In Sex on the Kitchen Table, Norman C. Ellstrand takes us on a vegetable-laced tour of this entire sexual adventure. Starting with the love apple (otherwise known as the tomato) as a platform for understanding the kaleidoscopic ways that plants can engage in sex, successive chapters explore the sex lives of a range of food crops, including bananas, avocados, and beets, finally ending with genetically engineered squash—a controversial, virus-resistant vegetable created by a process that involves the most ancient form of sex. Peppered throughout are original illustrations and delicious recipes, from sweet and savory tomato pudding to banana puffed pancakes, avocado toast (of course), and both transgenic and non-GMO tacos. An eye-opening medley of serious science, culinary delights, and humor, Sex on the Kitchen Table offers new insight into fornicating flowers, salacious squash, and what we owe to them. So as we sit down to dine and ready for that first bite, let us say a special grace for our vegetal vittles: let’s thank sex for getting them to our kitchen table.
Download or read book The Matcha Cookbook written by Aster and published by Aster. This book was released on 2018-08-02 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a simple matcha latte, to ice cream, infused salt, smoothie bowls, tea loaves and homemade beauty recipes, The Matcha Cookbook explores the history, health benefits and 50 delicious recipes using this super healthy ingredient. As an ingredient, matcha is growing in popularity with health foodies and wellness seekers, with over 2.7 million posts on Instagram. Research shows that matcha can reduce the risk of cancer, improve heart health, aid recovery from exercise and help prevent ageing; the traditional matcha tea alone contains the nutritional equivalent of 10 cups of regular green tea, with 137 times more antioxidants, acting as the body's defence agents. Recipes include: Creamed corn & egg on sourdough Matcha bliss balls Summer rolls with matcha dipping sauce Seared rib eye steak with matcha dressed greens Matcha lemon posset
Download or read book Flavour written by Bob Holmes and published by W H Allen. This book was released on 2017-04-27 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour.New Scientistcorrespondent Bob Holmes has tasted a lot of things in the name of flavour. He's travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists and farmers, attended the weirdest conventions, and even received very rare access to one of the world's few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet.Flavourwill help you discover a deeper appreciation of what's on your plate and in your glass. A fascinating and surprising exploration into a world of high-definition flavour.
Download or read book It s Not Rocket Science written by Ben Miller and published by Sphere. This book was released on 2012-07-12 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Top Ten Bestseller Black holes. DNA. The Large Hadron Collider. Ever had that sneaking feeling that you are missing out on some truly spectacular science? You do? Well, fear not, for help is at hand. Ben Miller was working on his Physics PhD at Cambridge when he accidentally became a comedian. But first love runs deep, and he has returned to his roots to share with you all his favourite bits of science. This is the stuff you really need to know, not only because it matters but because it will quite simply amaze and delight you. 'Let me show you another, perhaps less familiar side of Science; her beauty, her seductiveness and her passion. And let's do it quickly, while Maths isn't looking' - Ben Miller 'This book makes climate change actually seem interesting. Not just important - it's obviously important - but interesting. As a result I bought lots of other books about climate change, something I now regret' - David Mitchell Ben Miller is, like you, a mutant ape living through an Ice Age on a ball of molten iron, orbiting a supermassive black hole. He is also an actor, comedian and approximately one half of Armstrong & Miller. He's presented a BBC Horizon documentary on temperature and a Radio 4 series about the history of particle physics, and has written a science column for The Times. He is slowly coming to terms with the idea that he may never be an astronaut.
Download or read book Rescuing the Planet written by Tony Hiss and published by Knopf. This book was released on 2021-03-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: An urgent, resounding call to protect 50 percent of the earth's land by 2050—thereby saving millions of its species—and a candid assessment of the health of our planet and our role in conserving it, from the award-winning author of The Experience of Place and veteran New Yorker staff writer. "An upbeat and engaging account of the remarkable progress being made to preserve vast wild spaces for animals to roam." —The Wall Street Journal Beginning in the vast North American Boreal Forest that stretches through Canada, and roving across the continent, from the Northern Sierra to Alabama's Paint Rock Forest, from the Appalachian Trail to a ranch in Mexico, Tony Hiss sets out on a journey to take stock of the "superorganism" that is the earth: its land, its elements, its plants and animals, its greatest threats--and what we can do to keep it, and ourselves, alive. Hiss not only invites us to understand the scope and gravity of the problems we face, but also makes the case for why protecting half the land is the way to fix those problems. He highlights the important work of the many groups already involved in this fight, such as the Indigenous Leadership Initiative, the Yellowstone to Yukon Conservation Initiative, and the global animal tracking project ICARUS. And he introduces us to the engineers, geologists, biologists, botanists, oceanographers, ecologists, and other "Half Earthers" like Hiss himself who are allied in their dedication to the unifying, essential cause of saving our own planet from ourselves. Tender, impassioned, curious, and above all else inspiring, Rescuing the Planet is a work that promises to make all of us better citizens of the earth.
Download or read book The Story book of Science written by Jean-Henri Fabre and published by . This book was released on 1917 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A book about metals, plants, animals, and planets.
Download or read book The Scent of Desire written by Rachel Herz and published by Harper Collins. This book was released on 2009-10-13 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Scent of Desire explores our sense of smell in a compelling and engaging manner, from emotions and memory to aromatherapy and pheromones. In this first and definitive book on the psychology of smell, neuroscientist Rachel Herz traces the importance of smell in our lives, from nourishment to procreation to our relationships with the people closest to us and the world. Smell was the very first sense to evolve and is located in the same part of the brain that processes emotion, memory, and motivation. To our ancestors, the sense of smell wasn't just important, it was crucial to existence and it remains so today. Our emotional, physical, even sexual lives are profoundly shaped by both our reactions to and interpretations of different smells. Herz examines the role smell plays in our lives, and how this most essential of senses is imperative to our well-being, investigating how our sense of smell functions, what purpose it serves, and shows how inextricably it is linked to our survival. She introduces us to people who have lost their ability to smell and shows how their experiences confirm this sense's importance by illuminating the traumatic effect its loss has on the quality of day-to-day living. Herz illustrates how profoundly scent and the sense of smell affect our daily lives with numerous examples and personal accounts based on her years of research. For anyone who has ever wondered about human nature or been curious about the secrets of both the body and the mind, The Scent of Desire is a fascinating, down-to-earth tour of the psychology and biology of our most neglected sense, the sense of smell.
Download or read book How We Eat with Our Eyes and Think with Our Stomachs written by Melanie Mühl and published by Scribe Publications. This book was released on 2018-01-02 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: Does eating off a red plate really curb your appetite? Can music enhance sweet flavours and deepen savoury ones? Why does a homemade Belgian double-chocolate cake make your mouth water more than a chocolate cake? And would you pay more for it? Discover the answers to these questions and more in this clever little book that draws on the latest scientific research to explain the innumerable influences behind our appetites, tastes, and eating habits. Learn how to throw your best dinner party yet by optimising the music, lighting, and table setting. Become a savvy shopper by understanding how supermarkets present their products to make some seem more appealing than others. Feel confident ordering food and wine in a restaurant without paying more than they're worth. Know what and why you eat, when and how you do — before you next sit down to dine!
Download or read book Mouthfeel written by Ole Mouritsen and published by Columbia University Press. This book was released on 2017-02-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Download or read book The Book of Woe written by Gary Greenberg and published by Penguin. This book was released on 2013-05-02 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Gary Greenberg has become the Dante of our psychiatric age, and the DSM-5 is his Inferno.” —Errol Morris Since its debut in 1952, the American Psychiatric Association’s Diagnostic and Statistical Manual of Mental Disorders has set down the “official” view on what constitutes mental illness. Homosexuality, for instance, was a mental illness until 1973. Each revision has created controversy, but the DSM-5 has taken fire for encouraging doctors to diagnose more illnesses—and to prescribe sometimes unnecessary or harmful medications. Respected author and practicing psychotherapist Gary Greenberg embedded himself in the war that broke out over the fifth edition, and returned with an unsettling tale. Exposing the deeply flawed process behind the DSM-5’s compilation, The Book of Woe reveals how the manual turns suffering into a commodity—and made the APA its own biggest beneficiary.
