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Author: Bob Holmes
Publisher: W. W. Norton & Company
ISBN: 0393244431
Category : Science
Languages : en
Pages : 217
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Book Description
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.
Author: Bob Holmes
Publisher: W. W. Norton & Company
ISBN: 0393244431
Category : Science
Languages : en
Pages : 217
Get Book Here
Book Description
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.
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.
Author: Artur Cisar-Erlach
Publisher: Abrams
ISBN: 1468316737
Category : Travel
Languages : en
Pages : 315
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Book Description
“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.
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
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
Author: Gretchen Rubin
Publisher: Crown
ISBN: 059344275X
Category : Self-Help
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • The author of The Happiness Project discovers a surprising path to a life of more energy, creativity, luck, and love: by tuning in to the five senses. “Life in Five Senses invites us into the seismic shift toward a life grounded in sensation, vitality, and innate intelligence.”—GLENNON DOYLE, author of Untamed “An inspiring and practical guide to living in the moment.”—SUSAN CAIN, author of Bittersweet and Quiet For more than a decade, Gretchen Rubin had been studying happiness and human nature. Then, one day, a visit to her eye doctor made her realize that she’d been overlooking a key element of happiness: her five senses. She’d spent so much time stuck in her head that she’d allowed the vital sensations of life to slip away, unnoticed. This epiphany lifted her from a state of foggy preoccupation into a world invigorated by seeing, hearing, smelling, tasting, and touching. In this journey of self-experimentation, Rubin explores the mysteries and joys of the five senses as a path to a happier, more mindful life. Drawing on cutting-edge science, philosophy, literature, and her own efforts to practice what she learns, she investigates the profound power of tuning in to the physical world. From the simple pleasures of appreciating the magic of ketchup and adding favorite songs to a playlist, to more adventurous efforts like creating a daily ritual of visiting the Metropolitan Museum of Art and attending a flavor university, Rubin shows us how to experience each day with depth, delight, and connection. In the rush of daily life, she finds, our five senses offer us immediate, sustainable ways to cheer up, calm down, and engage the world around us—as well as ways to glimpse the soul and touch the transcendent. Life in Five Senses is an absorbing, layered story of discovery filled with profound insights and practical suggestions about how to heighten our senses and use our powers of perception to live fuller, richer lives—and, ultimately, how to move through the world with more vitality and love.
Author: Ai Hisano
Publisher: Harvard University Press
ISBN: 0674983890
Category : Business & Economics
Languages : en
Pages : 345
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Book Description
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Author: Norman C. Ellstrand
Publisher: University of Chicago Press
ISBN: 022657492X
Category : Science
Languages : en
Pages : 259
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Book Description
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.
Author: David Julian McClements
Publisher: Springer
ISBN: 3030129950
Category : Technology & Engineering
Languages : en
Pages : 406
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Book Description
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Author: Jennifer Peace Rhind
Publisher: Singing Dragon
ISBN: 0857012517
Category : Cooking
Languages : en
Pages : 322
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Book Description
Presenting a new way of looking at food and flavour, this recipe book explains how the palate works and explores the senses to help you maximise flavour in your kitchen. Beautifully packaged, this first book on neurogastronomy for the home cook includes over 100 vegan recipes.
Author: Lydia Pyne
Publisher: Bloomsbury Publishing
ISBN: 1472961811
Category : Science
Languages : en
Pages : 313
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Book Description
Does an authentic Andy Warhol painting need to be painted by Andy Warhol? Why do audiences feel outraged when they find out that scenes from their beloved blockbuster documentaries are staged? Can people move past assuming that a diamond grown in a lab is a fake? What happens when a forged painting or manuscript becomes more valuable than its original? This is a book about genuine fakes – the curious and complex objects that provoke these very sorts of questions. Genuine fakes fall into the space between things that are real and things that are not; whether or not we think that those things are authentic is a matter of perspective. Unsurprisingly, the world is full of genuine fakes – full of things that defy simple categorisation. From stories of audacious forgeries to feats of technological innovation, historian Lydia Pyne explores how the authenticity of eight genuine fakes depends on their unique combinations of history, science and culture. The stories of art forgeries, fake fossils, nature documentaries, synthetic flavours, museum exhibits, Maya codices and Palaeolithic replicas show that genuine fakes are both complicated and change over time. Drawing from historical archives, interviews, museum exhibits and science fiction as well as her own research, Pyne brings each genuine fake to life through unexpected and often outrageous stories. Genuine Fakes will make readers think about all the unreal things they encounter in their daily lives, and why they invoke the reactions – surprise, wonder, understanding or annoyance – that they do.
