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.
