flavor the science of our most neglected sense

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Flavor The Science Of Our Most Neglected Sense

Author : Bob Holmes
ISBN : 9780393244434
Genre : Science
File Size : 87. 54 MB
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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.

Flavour

Author : Bob Holmes
ISBN : 9780753550793
Genre : Cooking
File Size : 30. 87 MB
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Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour. New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He’s travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists and farmers, attended the weirdest conventions, and even received very rare access to one of the world’s few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what’s on your plate and in your glass. A fascinating and surprising exploration into a world of high-definition flavour.

Visualizing Taste

Author : Ai Hisano
ISBN : 9780674983892
Genre : Business & Economics
File Size : 46. 80 MB
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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.

Future Foods

Author : David Julian McClements
ISBN : 9783030129958
Genre : Technology & Engineering
File Size : 61. 76 MB
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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.

The Body

Author : Bill Bryson
ISBN : 9781473508156
Genre : Social Science
File Size : 74. 90 MB
Format : PDF
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THE NUMBER ONE SUNDAY TIMES BESTSELLER _______ 'A directory of wonders.' – The Guardian 'Jaw-dropping.' – The Times 'Classic, wry, gleeful Bryson...an entertaining and absolutely fact-rammed book.' – The Sunday Times 'It is a feat of narrative skill to bake so many facts into an entertaining and nutritious book.' – The Daily Telegraph _______ ‘We spend our whole lives in one body and yet most of us have practically no idea how it works and what goes on inside it. The idea of the book is simply to try to understand the extraordinary contraption that is us.’ Bill Bryson sets off to explore the human body, how it functions and its remarkable ability to heal itself. Full of extraordinary facts and astonishing stories The Body: A Guide for Occupants is a brilliant, often very funny attempt to understand the miracle of our physical and neurological make up. A wonderful successor to A Short History of Nearly Everything, this new book is an instant classic. It will have you marvelling at the form you occupy, and celebrating the genius of your existence, time and time again. ‘What I learned is that we are infinitely more complex and wondrous, and often more mysterious, than I had ever suspected. There really is no story more amazing than the story of us.’ Bill Bryson

Genuine Fakes

Author : Lydia Pyne
ISBN : 9781472961815
Genre : Science
File Size : 88. 70 MB
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'Lively, thought-provoking and consistently surprising. Lydia Pyne is the real deal.' Ed Yong, author of New York Times bestseller I Contain Multitudes 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.

Popular Science News

Author :
ISBN : UIUC:30112118307716
Genre : Chemistry
File Size : 68. 7 MB
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International Dictionary Of University Histories

Author : Mary Elizabeth Devine
ISBN : 9781134262175
Genre : History
File Size : 39. 24 MB
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First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

The New York Times Book Review

Author :
ISBN : UOM:39015079608140
Genre : Books
File Size : 58. 93 MB
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Developing Focus Group Research

Author : Rosaline Barbour
ISBN : 9781446205266
Genre : Social Science
File Size : 43. 74 MB
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This book critically examines the potential of, and suggests ways forward in, harnessing a versatile and powerful method of research - focus groups. The book challenges some of the emerging orthodoxies and presents accessible, insightful and reflective discussions about the issues around focus group work. The contributors, an impressive group of experienced researchers from a range of disciplines and traditions, discuss different ways of designing, conducting and analyzing focus group research. They examine sampling strategies; the implications of combining focus groups with other methods; accessing views of `minority' groups; their contribution to participatory or feminist research; use of software packages; discourse analysis; and the epistemological and political underpinnings of research.

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