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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

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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Average Customer Ratings

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  • Overall
    3 out of 5 stars
  • Performance
    4 out of 5 stars
  • Story
    2 out of 5 stars

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.

2 of 2 people found this review helpful

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    5 out of 5 stars
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    5 out of 5 stars

brilliant

cover to cover this book was fascinating! the narrator did a great job keeping the reader pulled in the book! I wish I could have tried some of these dishes mentioned. now I have to do a few experiments on my own!

1 of 1 people found this review helpful

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    5 out of 5 stars
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    5 out of 5 stars
  • AT
  • 07-07-18

Great Listen

It's a highly scientific book. I didn't think I would like it at first but, it grew on me. now I want to try so many new flavor combinations as well as try and seek out the different flavors in any given meal. if you love food and the science behind most things, then, this book is for you. Nararor was pretty great too.

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    4 out of 5 stars
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    3 out of 5 stars

very scientific

This book was more technical than what I wanted, or fully understood. If you are a technical foodie, you may like it better.

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  • Matthew
  • WASHINGTON, DC, United States
  • 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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    5 out of 5 stars

Fascinating Scientific View of Flavor

I've been looking for a book that blends science and food. This was just the ticket.

Exactly as the summary says. This is a relatively dense book with a certain amount of scientific knowlege assumed. If you are like me and seek such experiences it could be an excellent fit for you.

The narrator's tone is conversational/journalistic. Not an unpleasant sounding voice (somewhat calming).

I enjoyed learning how the aesthetic senses of smell, sight, taste, touch, and even hearing rally to bring us unforgettable experiences of food.

All on all, I really enjoyed this audiobook and would recommend it to any science loving foodie.

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    4 out of 5 stars

Missleading description

This is a realy good book about the science of tasting. Reading the description I tought it would be more of a guide to propely taste the food and how to know the difference between flavor. There is in fact a small part of how to propely taste the food at the end of the book.
Thia is realy more a book about the science of the taste and the smell.
great subject

0 of 3 people found this review helpful