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Publisher's Summary

Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully.
In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor. He peers over the shoulders of fascinating food professionals engineering the perfect snack, chefs seeking surprising new flavor combinations, and even mathematicians pursuing the perfect pizza topping. He reveals how we can all sharpen our senses using professional techniques to name and describe flavors articulately. Whether you're someone who likes to cook creatively, delve into cutting-edge science, explore nutrition trends, or just eat, Flavor will open your mind and palate to a vast and exciting sensory world.
©2017 Bob Holmes (P)2017 Tantor
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Critic Reviews

"[A] mouthwatering work.... As Holmes runs through terrific experiments and describes strange technologies, he makes food science fun and approachable." ( Publishers Weekly)
"Narrator Jonathan Yen brings an expressive reading to a scientific subject that remains an elusive concept...Yen's enthusiasm helps to keep the information fresh...listeners are sure to learn some fascinating facts and pick up some tips for how to enhance flavors in their everyday lives." ( AudioFile)
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Customer Reviews

Most Helpful
3 out of 5 stars
By Mike Nelson` on 03-23-18

interesting, but...

I'm glad I listened to this book. There were some very interesting things that I liked and will remember, but too much was redundant and not applicable. The author went into too much detail about flavor chemical compounds and repeated the same concepts. That would be great as a text book, if I was studying flavor, but not very interesting to listen to.

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5 out of 5 stars
By Matthew on 03-01-18

Great Book!

This is an extremely informative and useful text. The author does a very good job of explaining flavor science in a way that is both intelligible to the lay person and enjoyable to the nerd, and covering a wide array of categories. This book is going to become required reading at the distillery I run.

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