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Off Menu
- The Secret Science of Food and Dining
- Narrated by: Katie Schorr
- Length: 5 hrs and 58 mins
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Publisher's summary
Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
Have you ever noticed that a café’s coffee tastes better in a mug than it does in a to-go cup? Or that hearing the sound of a cocktail being prepared - the sloshing of the liquid in the shaker, the clink of the ice as it’s stirred - makes you enjoy it even more? In Off Menu, journalist Nell McShane Wulfhart explores the facets of food science that you’ve probably never thought about - lighting, background music, the brain’s reaction to the ping of a microwave - but have nonetheless played a role in how you’ve experienced a meal, a drink, or an entire night out.
This lively, accessible audio project distills cutting-edge research into lessons on everything from what quick fixes can cover up your mistakes in the kitchen to what meal to serve when you’re planning to break up with someone. It’s the perfect listen to devour as you’re strolling through the farmer’s market, washing the dishes, or planning your next dinner party.
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What listeners say about Off Menu
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Bonmeister
- 11-14-20
Excellent secret weapon... life hack!!
This book is an easy listen; it’s smart, entertaining, and manages to educate you on a wide variety of life hacks under the guise of listening to appreciate food and wine. You will come away with a tips on life that you didn’t know was possible. Here are examples: Hotels and airlines spend $$$ on proprietary scent in an effort to enhance your experience and recall. Did you know that many overweight individuals have poor taste receptors? Or that many lean individuals have high smell receptors? I had NO idea that music type, tempo, and decibel level can 1) impact how you perceive the taste of certain foods and wines or that hip-hop does a better job of aging certain types of cheese vs classical or jazz? Me either. Did you know that when it comes to air travel, you are better off (more satisfied) ordering an entree that is umami or tomato based? True story. Give this book a listen, it’s impossible to come away feeling like you didn’t learn something new, fun, and unexpected. Have fun, I did.
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34 people found this helpful
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- D. Goetz
- 11-20-20
Wrong narrator. Good book.
Like trying to enjoy fine food with head banger music in the background, the narrator is shrill and consistently pronounced the overused word “satiety” incorrectly every single time. The book itself is really well written and very interesting.
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11 people found this helpful
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- Blaise
- 12-17-20
Practically nothing about food itself.
This book was loaded with tips on how to give the appearance that food tastes different. While it may be interesting for food marketers, I was hoping for more information on how to create actually better food. The narrator was fine, but seemed a bit monotonous by the end, trying to make every chapter sound like it was the most important.
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7 people found this helpful
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- Kindle Customer
- 12-12-20
"study"
Some of the "studies" sound like they are made up at worst and thought up by grade school kids at best. Save time and listen to dorito effect or omnivores dilemma instead of this.
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7 people found this helpful
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- Karen M
- 12-02-20
Engaging food & drink trivia
Content was a balance of common sense and bizarre facts — so many chuckles. The narrator did an incredible job of delivering the content in an engaging manner. And I will apply some of what I learned when entertaining. Great listen!
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7 people found this helpful
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- A.P.T.
- 01-05-21
I usually don't review
Wow, wow, wow. I've spent the last almost ten years as a server in fine dining and I wish I had this book when I started. I have spent the last four days quoting this to my friends and family and will definitely listen again when I'm getting ready to host a party. If you are at all interested in food, drink, or psychology give it a listen, you won't be disappointed.
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5 people found this helpful
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- sojo
- 11-20-20
really interesting
I learned a lot listening to this book. I look forward to experimenting and putting some of this into practice. Great narration as well.
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5 people found this helpful
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- Joseph Conley
- 11-15-20
Actionable info
This book presents ideas you can use to improve the dining experience in your home.
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4 people found this helpful
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- Kindle Customer
- 12-29-20
You know that "equal time for all ideas" fallacy?
Well, this book is unfortunately a textbook case.
Intermingled with interesting and what seem to be reasonably well researched tidbits are these bizarre leaps into illogicality. I listened all the way through out of quasi-morbid curiosity, hoping that perhaps, the next leap, would be the leap home. :-)
Also, pronunciation! Fungible! Nigiri! :-)
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3 people found this helpful
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- Anonymous User
- 02-03-22
Kind of interesting at first
Very repetitive in its cherry picked "studies" and generalizations. no real exploration to supporting studies and evidence but like someone just took a look at the abstract.
I'm tired of hearing "a study says" and rephrasings of "something as small as X can make a difference"
The name of the book isn't very accurate. less science of food, more pop psychology of eating out and marketing.
Also, the narrator should pronounce words better. the way they narrate makes me feel like im listening to a children's story.
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2 people found this helpful
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- Alan L. Brunton
- 11-18-20
excellent
What a wonderful exploration into the popular science surrounding what we eat and why. Covering things like how sound, light and smell, and how they all effect the concept and enjoyment of food. Why oh why can I not now but this as a book, to keep as a reference?! I went straight on Amazon to buy a couple of copies as I know a couple of people who would love this. Please make it available as a paper book!
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6 people found this helpful
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- Gigi
- 02-27-22
Pointless
Did you know that taste is mostly smell? Revolutionary! Rehashed “research” not very original or insightful. Also repetitive.
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1 person found this helpful
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- Toadjuggler
- 12-29-22
I'm glad it was free.
If you've never read anything about food science you might get something out of this but it is actually a trivial gloss on the subject, there is very little of actual use for the cook. And the last third of the book is just party-planning and cocktails, in fact the book is disproportionately obsessed with cocktails and drinking, and the first quarter seems to just keep on telling you what you will learn from the book but without actually telling you any of the facts.
It's a shame, it is a very interesting subject, but the whole thing reads like a couple of long magazine articles stretched to fill a rather slim book. And some of the "science" she quotes is just garbage so the book tells the reader rather more about what the author doesn't know than it does inform. I can't recommend it to anyone.
The reader has a nice voice and does a fair job of keeping it all bouncing along but a good narrator can't save a poor book.
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- Andrzej Lengiewicz
- 11-18-22
Absolutly amazing!
Before this book, I would never expect that it could be difficult to stop listening to a book about food and drink.
Brilliant content, delivered in a very engaging and at the same time light way. So many helpful and often surprising tips.
Fantastic job!
Any chance to have this gem in a printed form?
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- Catherine Ferraz
- 03-27-22
Fantasy
Very amusing and informative topics from cigars to simple gestures with lots of humor. Great listen, highly recommended.
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- Josephine
- 06-03-21
A real corker
Fascinating insight into what affects our experiences with food and drink. I have recommended it to foodie friends who are also loving it.
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- Anonymous User
- 02-10-22
Changed the way I think about food
Highly recommend this book to anyone who loves food and drink and wants to improve their experience. Very informative. and I will definitely be incorporating these techniques into my every day life. My mind was blown!
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Story
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
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Neurofitness
- A Brain Surgeon's Secrets to Boost Performance & Unleash Creativity
- By: Dr. Rahul Jandial
- Narrated by: Graham Winton
- Length: 6 hrs and 54 mins
- Unabridged
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Overall
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Performance
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Story
This fascinating book draws on Dr. Jandial's broad-spectrum expertise and brings together the best of various fields - surgery, science, brain structure, the conscious mind - all to explain the bigger picture of brain health and rejuvenation. It is a journey into his operating room, around the world on his surgical missions, inside his laboratory, and to the outer edges of neuroscience to reveal the latest brain breakthroughs that are turning science fiction into reality, translating their implications for everyday life.
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excellent description of the state of Neuroscience
- By voxy on 07-28-19
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Liquid Rules
- The Delightful and Dangerous Substances That Flow Through Our Lives
- By: Mark Miodownik
- Narrated by: Michael Page
- Length: 7 hrs and 16 mins
- Unabridged
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Overall
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Performance
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Story
We all know that without water we couldn't survive, and that sometimes a cup of coffee or a glass of wine feels just as vital. But do we really understand how much we rely on liquids, or the destructive power they hold? Set over the course of a flight from London to San Francisco, Liquid Rules offers listeners a fascinating tour of these formless substances, told through the language of molecules, droplets, heartbeats, and ocean waves.
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Interesting book!
- By Wayne on 08-04-19
By: Mark Miodownik
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- By: Caitlin PenzeyMoog
- Narrated by: Tanya Eby
- Length: 6 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Great overview
- By Mom In Mascara on 07-04-23
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Herbs and Spices
- The Top 100 Best Herbs and Spices from Around the World
- By: Susan Hollister
- Narrated by: Jodi Stapler
- Length: 4 hrs and 37 mins
- Unabridged
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Overall
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Performance
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Story
Herbs and spices are amazing healers, and they are delicious as well. They have been used to flavor food and heal the body for centuries. Spices and herbs work well together in order to make food taste better and keep the body in good health. They can relieve the symptoms of a cold or help to stop cholesterol from forming in your arteries. They are antioxidants, anti-inflammatory, antibiotic, and they contain all kinds of vitamins and minerals that can help your immune system work better.
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Enjoyed learning about herbs and spices
- By coffeem8zzz on 03-10-20
By: Susan Hollister
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
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Overall
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Performance
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Story
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
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The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Neurofitness
- A Brain Surgeon's Secrets to Boost Performance & Unleash Creativity
- By: Dr. Rahul Jandial
- Narrated by: Graham Winton
- Length: 6 hrs and 54 mins
- Unabridged
-
Overall
-
Performance
-
Story
This fascinating book draws on Dr. Jandial's broad-spectrum expertise and brings together the best of various fields - surgery, science, brain structure, the conscious mind - all to explain the bigger picture of brain health and rejuvenation. It is a journey into his operating room, around the world on his surgical missions, inside his laboratory, and to the outer edges of neuroscience to reveal the latest brain breakthroughs that are turning science fiction into reality, translating their implications for everyday life.
-
-
excellent description of the state of Neuroscience
- By voxy on 07-28-19
-
Liquid Rules
- The Delightful and Dangerous Substances That Flow Through Our Lives
- By: Mark Miodownik
- Narrated by: Michael Page
- Length: 7 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story