Flavor by Bob Holmes
A journey into the surprising science behind our flavor senses.
"Fascinating…Flavor, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater" -- Wall Street Journal
"Endlessly fascinating. A terrific book." -- Bill Bryson
"I learned a lot while reading Flavor. Bob Holmes is a genial, well-informed guide to the rapidly evolving world of flavor and food design. From microbreweries to research labs, he captures all the key players: their personalities and passions come through clearly in this engaging tour of the field." -- Avery Gilbert, author of What The Nose Knows: The Science of Scent in Everyday Life
""In this mouthwatering work....Holmes turns the kitchen into a laboratory....As [he] runs through terrific experiments and describes strange technologies, he makes food science fun and approachable."" -- Publishers Weekly (starred review)
"Fascinating....Foodies who enjoyed Mark Schatzker’s The Dorito Effect, Michael Pollan’s Cooked, and Michael Moss’s Salt Sugar Fat will gravitate toward this scientific yet accessible and humorous take on food and wine." -- Library Journal
"Endlessly fascinating. A terrific book." -- Bill Bryson
"I learned a lot while reading Flavor. Bob Holmes is a genial, well-informed guide to the rapidly evolving world of flavor and food design. From microbreweries to research labs, he captures all the key players: their personalities and passions come through clearly in this engaging tour of the field." -- Avery Gilbert, author of What The Nose Knows: The Science of Scent in Everyday Life
""In this mouthwatering work....Holmes turns the kitchen into a laboratory....As [he] runs through terrific experiments and describes strange technologies, he makes food science fun and approachable."" -- Publishers Weekly (starred review)
"Fascinating....Foodies who enjoyed Mark Schatzker’s The Dorito Effect, Michael Pollan’s Cooked, and Michael Moss’s Salt Sugar Fat will gravitate toward this scientific yet accessible and humorous take on food and wine." -- Library Journal
Bob Holmes has been a New Scientist magazine correspondent for more than two decades. He has a PhD in evolutionary biology from the University of Arizona, is a passionate home cook, and is a member of Slow Food Canada.
| SKU | Unavailable |
| ISBN 13 | 9780393244427 |
| ISBN 10 | 0393244423 |
| Title | Flavor |
| Author | Bob Holmes |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | WW Norton & Co |
| Year published | 2017-06-09 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |