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Author: Harold Mcgee
Publisher: Hachette UK
ISBN: 1444722158
Category : Cooking
Languages : en
Pages : 522
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Book Description
A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!
Author: Harold Mcgee
Publisher: Hachette UK
ISBN: 1444722158
Category : Cooking
Languages : en
Pages : 522
Get Book Here
Book Description
A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!
Author: David G. Laing
Publisher: Springer Science & Business Media
ISBN: 3642762239
Category : Medical
Languages : en
Pages : 397
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Book Description
Often being vastly underrated the human sense of smell plays an essential role in our life, e.g. in food acceptance, fragrance appreciation, and as a warning device for spoiled food, toxic gases and the presence of fire. The book provides a multidisciplinary up-to-date review of the structure and function of the sense of smell and of how it is influenced by the environment and diseases. It is divided into the following 5 sections: - Anatomy, Physiology and Chemistry - Measurement of OlfactoryResponses - Development and Senescense - Basic Characteristics of Human Olfaction - Clinical and Health Aspects of Olfaction.
Author: Arielle Eckstut
Publisher: Abrams
ISBN: 1683355199
Category : Science
Languages : en
Pages : 296
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Book Description
A comprehensive illustrated exploration of the fascinating science of color Arielle and Joann Eckstut, authors of The Secret Language of Color, offer a thorough, readable, and highly visual exploration of the science of color. Organized by 50 of the most essential questions about color across a variety of fields—physics, chemistry, biology, technology, and psychology—this book examines how and why we see color; how color relates to light; what the real primary colors are; how biology, language, and culture affect the colors that we see; and much more. Full of clear and elegant infographics, What Is Color? is a must-have for artists and designers, scientists, students, and decorators, and anyone else whose work or play involves color.
Author: Barb Stuckey
Publisher: Simon and Schuster
ISBN: 1439190739
Category : Cooking
Languages : en
Pages : 418
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Book Description
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
Author: Samantha Fowler
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 1409
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Book Description
Concepts of Biology is designed for the typical introductory biology course for nonmajors, covering standard scope and sequence requirements. The text includes interesting applications and conveys the major themes of biology, with content that is meaningful and easy to understand. The book is designed to demonstrate biology concepts and to promote scientific literacy.
Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 1449396038
Category : Cooking
Languages : en
Pages : 433
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Book Description
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author: Thomas Canavan
Publisher: Arcturus Publishing
ISBN: 1839404264
Category : Juvenile Nonfiction
Languages : en
Pages : 160
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Book Description
Why does tickling make you laugh? What happens if you eat upside down? For the answers to these questions, and many more, just look inside! This hilarious fact book is all themed around the human body. Featuring hilarious cartoon illustrations, What Makes You Hiccup? will help children name different organs and learn basic biological principles, all while laughing at the body's gross quirks. ABOUT THE SERIES: Big Ideas! is a dynamic, high-energy "fun fact" series for children aged 7+, illustrated throughout with humorous cartoons. Packed with surprising facts, stats, and records that kids will just love to share, it revels in all things weird, unexpected, mind-blowing, funny, and gross!
Author: Alvin Silverstein
Publisher: Lerner Publications
ISBN: 9780761316671
Category : Juvenile Nonfiction
Languages : en
Pages : 72
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Book Description
Describes the function of smells and tastes, how the brain translates and processes these messages, and the research in these areas.
Author: Bianca Bosker
Publisher: Penguin
ISBN: 0698195906
Category : Cooking
Languages : en
Pages : 353
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Book Description
INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” —Fortune
Author: Gordon Shepherd
Publisher: Columbia University Press
ISBN: 0231159110
Category : Science
Languages : en
Pages : 286
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Book Description
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
