FLAVOR 8211 THE SCIENCE OF OUR MOST
FLAVOR 8211 THE SCIENCE OF OUR MOST Can you describe how the flavor of halibut differs from that of red snapper? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept…
Specifikacia FLAVOR 8211 THE SCIENCE OF OUR MOST
FLAVOR 8211 THE SCIENCE OF OUR MOST
Can you describe how the flavor of halibut differs from that of red snapper? 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. How the taste of a Fuji apple differs from a Spartan?
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 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.