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Geschmack. Gebrauchsanleitung für einen vernachlässigten Geschmack
Wussten Sie, dass der Geruch eines Lebensmittels die gustatorische Wahrnehmung stärker beeinflusst als dessen Aromen? Dass Mathematiker mit speziellen Formeln das perfekte Menü ausrechnen können? Oder dass es Geschmacks-Profiler für Äpfel gibt? Die Welt des Geschmacks, in Zeiten von Hybridfrüchten und globalen Einheitsgerichten oft sträflich vernachlässigt, ist hochkomplex und steckt voller Überraschungen.
Bob Holmes untersucht, wie im Gehirn bereits in der Kindheit Vorlieben für bestimmte Geschmäcke entstehen und warum Textur und Optik eine so wichtige Rolle spielen. Er reist zu Spitzenköchen auf der Suche nach spektakulären Geschmackskombinationen und zu Lebensmittelchemikern mit der Mission, den idealen Snack zu designen.
Eine spannende Reise in die Welt der Aromen für alle, die Gaumenfreuden zu schätzen wissen.
Bob Holmes untersucht, wie im Gehirn bereits in der Kindheit Vorlieben für bestimmte Geschmäcke entstehen und warum Textur und Optik eine so wichtige Rolle spielen. Er reist zu Spitzenköchen auf der Suche nach spektakulären Geschmackskombinationen und zu Lebensmittelchemikern mit der Mission, den idealen Snack zu designen.
Eine spannende Reise in die Welt der Aromen für alle, die Gaumenfreuden zu schätzen wissen.
319 pages, Hardcover
First published April 25, 2017
135 people are currently reading
1397 people want to read
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Displaying 1 - 30 of 113 reviews
June 29, 2023
This is a very interesting book about the taste and flavours of the food.
Different people can feel different flavours of the same food. We even feel ourselves different flavours of the same food, depending on what we have with it or in what environment we try it.
Everything can influence the food flavour: its colour, the way it was served, where it was grown, and where it was stored.
Was interesting to read about complementing pairs of food. and the IBM computer that develops new recipes.
In general, it is a book that will change your perception of food and enrich your life.
Different people can feel different flavours of the same food. We even feel ourselves different flavours of the same food, depending on what we have with it or in what environment we try it.
Everything can influence the food flavour: its colour, the way it was served, where it was grown, and where it was stored.
Was interesting to read about complementing pairs of food. and the IBM computer that develops new recipes.
In general, it is a book that will change your perception of food and enrich your life.
June 2, 2017
I have NO idea why my subheader on this book claims I'm re-reading. I'm clearly not, it's a brand new book, got it straight from the library as it came out.
OK. I guess it does deserve some sense of a review.
First of all.... format for non fic books each new research idea intro goes like this:
-- Brand new research idea
--- John/Jane Doe is the current top of the field in this area and they kindly talked to me.
---- John Doe is tall/short balding/spiked hair strong blah blah blah
Jane Does is tall/short long/grey/curly hair, vivacious, intense
Whatever. The point is that every single scientist is DESCRIBED. WTF?? I'd be more interested in an abbreviated scientific bio than I am in a physical description. And I'm mentioning it about Holmes, but they ALL do it. By THEY I mean the plethora of science authors, some good some bad. But really, WTF, people? Does it really tell me anything that Jane Doe is a tall thin woman with long greying hair, or that blond haired blue eyed John Doe was clearly a linebacker in college, vs the fact that Jane Doe came to Subject of book science after an internship while she was an undergrad studying biophysics, or that John Doe decided to go into sports medicine after he tore his ACL?
Anyhow.
Flavor.
It was... an ok book. Same format as many pop science books, and neither the best nor the worse. Not funny like Mary Roach, not thorough as Rebecca Skloot but a decent book, worth a read. He touched on the science, of course touched on the Big! Flavor! companies. It felt like too broad a subject, and thus very shallow. His science parts were ok, but over too fast, his food stuff was interesting, but non inspired. I guess it didn't feel like there was a thread being followed through the book.
OK. I guess it does deserve some sense of a review.
First of all.... format for non fic books each new research idea intro goes like this:
-- Brand new research idea
--- John/Jane Doe is the current top of the field in this area and they kindly talked to me.
---- John Doe is tall/short balding/spiked hair strong blah blah blah
Jane Does is tall/short long/grey/curly hair, vivacious, intense
Whatever. The point is that every single scientist is DESCRIBED. WTF?? I'd be more interested in an abbreviated scientific bio than I am in a physical description. And I'm mentioning it about Holmes, but they ALL do it. By THEY I mean the plethora of science authors, some good some bad. But really, WTF, people? Does it really tell me anything that Jane Doe is a tall thin woman with long greying hair, or that blond haired blue eyed John Doe was clearly a linebacker in college, vs the fact that Jane Doe came to Subject of book science after an internship while she was an undergrad studying biophysics, or that John Doe decided to go into sports medicine after he tore his ACL?
Anyhow.
Flavor.
It was... an ok book. Same format as many pop science books, and neither the best nor the worse. Not funny like Mary Roach, not thorough as Rebecca Skloot but a decent book, worth a read. He touched on the science, of course touched on the Big! Flavor! companies. It felt like too broad a subject, and thus very shallow. His science parts were ok, but over too fast, his food stuff was interesting, but non inspired. I guess it didn't feel like there was a thread being followed through the book.
March 7, 2018
incredible! so interesting! very useful book if you love cooking or eating, and in case you work with food or perfumes. simple truth about wine ratings and lots of interesting things to try. being half korean half russian (and honestly not russian, but we call so mix of polish, german, ukranian and others) i used to try very different tastes and for me every visit to different countries is a search of new tastes. and new opportunities to make something different coming back home. i really enjoyed every page and now thinking of food i love i find so many confirmations of Bob's ideas.
April 7, 2021
This is Nonfiction Science. The title fit the content perfectly and it spoke to my inner geek. I enjoyed listening to this audio. I noticed before I started this that it was a little long and I was worried that this was going to feel long winded. Thankfully that was not the case. The author rolled from one focus to another in a seamless manner. I especially enjoyed the sections on the "flavorings" that go into food to assure that taste of a product is always consistent and also the agriculture section. It was interesting to see his thought process on this topic unfold.
Initially, I guess this topic of "flavor" seemed all wrong for a whole book but the author kept this in constant motion. So 4 stars.
Initially, I guess this topic of "flavor" seemed all wrong for a whole book but the author kept this in constant motion. So 4 stars.
March 27, 2017
This book may have changed my life. Wife of a chef, this book helped ease my anxiety about my seeming inability to taste flavors like others. Turns out, it can be learned! I can't wait to apply my knowledge and...eat!
Reminded me of the Big Bad Wolf when Riding Hood comments on his nose, eyes, and teeth... they all matter when it comes to BETTER TO EAT ... WITH!
Reminded me of the Big Bad Wolf when Riding Hood comments on his nose, eyes, and teeth... they all matter when it comes to BETTER TO EAT ... WITH!
November 10, 2019
Honestly, this was a four-star book with annoying bits.
First, the good stuff: I enjoyed this roundup of flavor science, and I especially enjoyed the tips on how to try things yourself, how to improve your own sense of taste and smell, how to think about food and flavor. I liked the popular roundup approach to a really fascinating emerging field of food science.
I did not so much enjoy the fatphobia. There’s a lot of OH NO THE DEATH FATS CAN FLAVOR SAVE US??? that I very much was not here for. I also — there’s a place in the book where he compares flavor recognition to facial recognition and notes that everyone can do the latter, except some rare tragic medical case. It’s odd to be described that way by a book I’m reading, a clear reminder that I was not a part of Holmes’s expected audience. (He also describes masochists as “the oddest among us,” which suggests to me that maybe he needs to broaden horizons other than his sense of flavor.)
But, overall, an interesting read. I just wish he’d been a little more thoughtful about the parts where he insulted portions of his audience.
First, the good stuff: I enjoyed this roundup of flavor science, and I especially enjoyed the tips on how to try things yourself, how to improve your own sense of taste and smell, how to think about food and flavor. I liked the popular roundup approach to a really fascinating emerging field of food science.
I did not so much enjoy the fatphobia. There’s a lot of OH NO THE DEATH FATS CAN FLAVOR SAVE US??? that I very much was not here for. I also — there’s a place in the book where he compares flavor recognition to facial recognition and notes that everyone can do the latter, except some rare tragic medical case. It’s odd to be described that way by a book I’m reading, a clear reminder that I was not a part of Holmes’s expected audience. (He also describes masochists as “the oddest among us,” which suggests to me that maybe he needs to broaden horizons other than his sense of flavor.)
But, overall, an interesting read. I just wish he’d been a little more thoughtful about the parts where he insulted portions of his audience.
October 23, 2017
Our brain does most of the work constructing flavor in interesting and unexpected ways! Definitely a cool read.
June 4, 2019
This was a hodge podge of information. The book starts off discussing the nuance between smell and taste as it relates to flavor and eventually morphs into a look at the science of flavor and its implications for the food industry.
The science geek in me appreciated exploring the science of flavor but was at odds with the avid reader who thought the author's decision to physically describe every person he interviews was bizarre. His descriptions not only did not add to the book, they detracted from it.
There were some interesting tidbits such as the fact that genes play a role in how we taste (surprise, surprise), but that still is only one small part of the equation. Professional wine tasters are surprisingly inconsistent when actually put to the test. (Really?) Price and expectations based on price influence our sense of taste. (Of course!) And at the end of the day, calories drive our reward system more than flavor, thus even food that once tasted bad and/or seems repulsive can begin to become appealing if we are hungry.
I did enjoy learning more about food flavorings, how they are derived, and how they impact the food industry and our food choices. A self-proclaimed foodie I also enjoyed the discussion of food pairings and why some foods just seem to go together while others not so much.
I didn't like the short detour he makes as he tries to link flavor to the obesity epidemic. Unfortunately, it was pretty much a road to nowhere.
Overall it was an interesting (and enjoyable) read that explores the emerging science of flavor and its significance as it relates to taste and our food preferences.
The science geek in me appreciated exploring the science of flavor but was at odds with the avid reader who thought the author's decision to physically describe every person he interviews was bizarre. His descriptions not only did not add to the book, they detracted from it.
There were some interesting tidbits such as the fact that genes play a role in how we taste (surprise, surprise), but that still is only one small part of the equation. Professional wine tasters are surprisingly inconsistent when actually put to the test. (Really?) Price and expectations based on price influence our sense of taste. (Of course!) And at the end of the day, calories drive our reward system more than flavor, thus even food that once tasted bad and/or seems repulsive can begin to become appealing if we are hungry.
I did enjoy learning more about food flavorings, how they are derived, and how they impact the food industry and our food choices. A self-proclaimed foodie I also enjoyed the discussion of food pairings and why some foods just seem to go together while others not so much.
I didn't like the short detour he makes as he tries to link flavor to the obesity epidemic. Unfortunately, it was pretty much a road to nowhere.
Overall it was an interesting (and enjoyable) read that explores the emerging science of flavor and its significance as it relates to taste and our food preferences.
June 14, 2018
5/5 - Wow! This was one of the most interesting books I have ever read. I had no idea how complicated the study of flavor and taste is, and was really surprised to learn that much of the flavor we experience when eating does not come from the food itself, but from the mind. Parts of this book were so bizarre and so fascinating, but packed full of things that I had never considered before. Strawberries have a grassy flavor? Oysters taste better with the sounds of the ocean in the background? Chocolate can taste sweeter when high-tones are played and more bitter when low-tones are played? I will never think about my yummy meals in the same way after this.
Entertainment 4/5: My track record with finishing works of nonfiction is not great, I regret to say. I am usually intrigued by the introduction and first chapter or two, but then I get bored and abandon the effort. I did have a slump in the middle of this book, but generally was motivated to continue reading to the next part. This was such an interesting and ambitious book, with each chapter examining a different subtheme related to food, taste, and flavoring. From the biology of taste to its roots in psychology and neuroscience to its social and cultural applications, each section raised interesting questions and generally helped show that there is so much complexity and hard work that goes into understanding why people like the tastes of certain things more than others.
Quality of Writing: 4/5 - I do not have a background in chemistry, beyond basic vocabulary like "molecule" and "chemistry." When terms like "allele," "receptor," and "complex biomolecule" start popping up, I panic a little bit. There was some of that in this book, but overall I felt the author did a good job of balancing the language of expertise with the more accessible language of the dullards. He is very funny at times and helps show that this field is advancing because of the work of really innovative people.
Literary Value 5/5 - Something that really came through in this book is that this is an emerging field that has a lot of potential for further study and a lot of application for our health and general enjoyment of food. The studies he describes and interprets are fascinating, and I came away with so many fun tidbits of information to think about. I really appreciated how enthusiastic and encouraging the author is at the end of this book for readers to think about how to apply the information in their own lives, and to learn to identify the hint of coconut in a peach or the slight barnyard whiff in a glass of white wine. So much fun!
Entertainment 4/5: My track record with finishing works of nonfiction is not great, I regret to say. I am usually intrigued by the introduction and first chapter or two, but then I get bored and abandon the effort. I did have a slump in the middle of this book, but generally was motivated to continue reading to the next part. This was such an interesting and ambitious book, with each chapter examining a different subtheme related to food, taste, and flavoring. From the biology of taste to its roots in psychology and neuroscience to its social and cultural applications, each section raised interesting questions and generally helped show that there is so much complexity and hard work that goes into understanding why people like the tastes of certain things more than others.
Quality of Writing: 4/5 - I do not have a background in chemistry, beyond basic vocabulary like "molecule" and "chemistry." When terms like "allele," "receptor," and "complex biomolecule" start popping up, I panic a little bit. There was some of that in this book, but overall I felt the author did a good job of balancing the language of expertise with the more accessible language of the dullards. He is very funny at times and helps show that this field is advancing because of the work of really innovative people.
Literary Value 5/5 - Something that really came through in this book is that this is an emerging field that has a lot of potential for further study and a lot of application for our health and general enjoyment of food. The studies he describes and interprets are fascinating, and I came away with so many fun tidbits of information to think about. I really appreciated how enthusiastic and encouraging the author is at the end of this book for readers to think about how to apply the information in their own lives, and to learn to identify the hint of coconut in a peach or the slight barnyard whiff in a glass of white wine. So much fun!
May 7, 2018
Flavor is a vocabulary involving multiple senses. How much you enjoy a flavor combination is linked to taste, smell, sound, texture, presentation, temperature, nostalgia, matching or contrasting flavor components, and so much more. A fun tour of the science and qualities of flavor, both those naturally occurring and those pulled together in the lab through complex layerings of flavor molecules. Will motivate you to follow the author’s suggestions to consume more mindfully to delineate flavor notes, expand your descriptive and observational abilities through the use of flavor wheels, gain a new appreciation for volatile oils, search for new pairings using an IBM super computer flavor database, and seek out new flavor sensations like Korean kokumi powder.
May 2, 2018
I LOVED THIS BOOK! First of all, thank you to IJ for the recommendation! This book is well-written, incredibly interesting and engaging. It also made me think about and appreciate food and flavour in a completely new way. It is truly fantastic, and I would recommend it to anyone and everyone.
June 30, 2019
Such a good book! I loved it! It's definitely going on my to-buy wish list...would make a great table book or a colorful addition to a bookshelf! Giving it a 4 star, not a 5, because sometimes his writing was a tad annoying--commenting too much about how an expert looked rather than just giving us the facts right away.
So many things in there to think about when you're eating or tasting something. And so many reasons and notions about why we taste (and smell) the way we do.
Some very gross factoids in there, too...like the fact that wine tasters often give "cat pee scent" as an aroma for good wine.
So many things in there to think about when you're eating or tasting something. And so many reasons and notions about why we taste (and smell) the way we do.
Some very gross factoids in there, too...like the fact that wine tasters often give "cat pee scent" as an aroma for good wine.
November 5, 2023
This book is a compilation of topics that are taste-related. It starts with a lot of technical information about how taste and smell affect flavors. Depending on how many taste buds you have and the kind of taste receptors you have, you may or may not taste certain flavors and above certain concentration levels. That's why some people may find certain foods to be delicious, while others (like super tasters) find them to be too strong, spicy, or bitter. A few things I want to start doing are: smelling and tasting my food (e.g., can I distinguish between different cheeses?) and chewing my food longer (giving my stomach time to digest and feel satiated).
August 7, 2019
I learned a lot from this book. I'm so glad that I picked this up because Holmes comes at the topic of flavor from various entry points. His voice was engaging and consistent. He was funny, informative, and broke down the science to an approachable level. His humor was appropriate, as well as were his smilies.
I'll definitely re-read this book because so I can pick up some pieces of information that slipped by me.
Even though I am giving this 5-stars I will admit that there are some dry parts, but I attribute that to the nature of science writing (no pun intended) and not to the talents of the author.
I'll definitely re-read this book because so I can pick up some pieces of information that slipped by me.
Even though I am giving this 5-stars I will admit that there are some dry parts, but I attribute that to the nature of science writing (no pun intended) and not to the talents of the author.
May 1, 2020
I found the comparison of the biology behind meat flavor (mainly differences in cell phospholipids! Since myosin and actin in muscle is all pretty much the same species by species) vs vegetable flavors (don’t eat me, bro! Compounds) vs fruit flavors (please enjoy me, but only when the seeds are ready for dispersal...and spit out those seeds) to be particularly fascinating.
August 11, 2025
I really liked this book. As a nerd and food lover, taking a deeper look at the complexity of flavor was really interesting. The many layers of flavor, how we perceive them, breaking things down to the chemistry of why things taste the way they do - informative without being too dense to read. Would read again.
December 26, 2023
I enjoyed it. Learned lots. Some cool applications to the sciences, biophysics of taste molecules saturating receptors, the biochemistry of chemicals mixing to trigger flavour phenomenon, cool stuff.
January 10, 2025
mention of i*rael. disgusting. i’m supposed to read this for a uni project but i’ll just chatgpt it
April 29, 2021
Een grote hulp nu ik op zoek ben naar uitbreiding van mijn woordenschat voor voedsel en voedselbereidingen. Lekker is nu eenmaal niet voor iedereen hetzelfde.
April 19, 2018
A really fun and interesting book, I thought it was going to be a little simplistic based on the items covered on the dust jacket, but it really did a good job of jumping into some pretty interesting and groundbreaking science, and covered a lot of ground.
My only criticisms would be:
-Sometimes the author spends too much time tempering how excited we should be about some new finding while he's in the middle of the sentence- by saying that 'these results are preliminary', or 'this hasn't undergone peer-review yet', or 'other recent studies haven't found the same result'. I understand that he's trying to present the information in as accurate a manner as possible, but it breaks up the flow, so I'd say a better approach would be saving those caveats for the end of the paragraph.
-Sometimes his descriptions of people and locations feel artificially tacked on, like he got a note from his editor saying 'really paint me a picture of what this place was like' after he had written the book, and then he had to go back and add all that in. I really like that 'NewScientist' style of writing where the author describes what they're thinking and feeling as they're going up to meet this interesting or eccentric scientist for the first time and getting a tour of their lab, etc... but this just felt weird and artificial, like he was trying to remain as personally detached as possible to remain objective, but then also needed to incorporate some human element-- anyways, it didn't work for me.
Overall a really enjoyable book though that I'd highly recommend to anyone interested in food or flavour.
My only criticisms would be:
-Sometimes the author spends too much time tempering how excited we should be about some new finding while he's in the middle of the sentence- by saying that 'these results are preliminary', or 'this hasn't undergone peer-review yet', or 'other recent studies haven't found the same result'. I understand that he's trying to present the information in as accurate a manner as possible, but it breaks up the flow, so I'd say a better approach would be saving those caveats for the end of the paragraph.
-Sometimes his descriptions of people and locations feel artificially tacked on, like he got a note from his editor saying 'really paint me a picture of what this place was like' after he had written the book, and then he had to go back and add all that in. I really like that 'NewScientist' style of writing where the author describes what they're thinking and feeling as they're going up to meet this interesting or eccentric scientist for the first time and getting a tour of their lab, etc... but this just felt weird and artificial, like he was trying to remain as personally detached as possible to remain objective, but then also needed to incorporate some human element-- anyways, it didn't work for me.
Overall a really enjoyable book though that I'd highly recommend to anyone interested in food or flavour.
February 16, 2019
This book shows how little we know about the sense of taste and flavour. Despite it being one of the fundamental five senses, 'taste' is a curious amalgam of multiple senses. It's obviously closely coupled with smell, but the other senses also influence how we perceive food. While we have a pretty good understanding of how the perception of colours make up vision, the corresponding blueprint for tasting has not been seriously studied until recently. Take for example the idea that different parts of the tongue are responsible for different tastes - this was widely taught in school, but has since been debunked. Now, however, it looks like there is a variation in how different flavors are perceived, not only in the mouth, but also in the nose. (The 'retronasal olfaction' behaves different for different flavour molecules.)
Or look at how we have been told that we can perceive 10'000 different smells - which turns out to be a complete fabrication, and based on some clearly bogus assumptions.
There are however some promising developments. Both in the understanding of flavour, and in the application of it. There have been advances in artificial flavourings, as well as in 'traditional' applications. Look for example at apples, where there used to be 'red' or 'green' apples, but where we now have a profusion of Jazz, Fuji, Mairac and Pink Lady. There are similar attempt at improving the taste of tomatoes and grapes, and there are many projects, both scientific and commercial in the flavour industry.
More research needed - and very welcome!
Or look at how we have been told that we can perceive 10'000 different smells - which turns out to be a complete fabrication, and based on some clearly bogus assumptions.
There are however some promising developments. Both in the understanding of flavour, and in the application of it. There have been advances in artificial flavourings, as well as in 'traditional' applications. Look for example at apples, where there used to be 'red' or 'green' apples, but where we now have a profusion of Jazz, Fuji, Mairac and Pink Lady. There are similar attempt at improving the taste of tomatoes and grapes, and there are many projects, both scientific and commercial in the flavour industry.
More research needed - and very welcome!
November 8, 2017
I learned so many interesting food/flavor/taste tidbits reading this book. I know sugar and salt are addictive, but now I know why our bodies crave it in the first place. Who knew that pandas don't taste umami or that cats don't taste sweetness? I now know more about added flavors, and although it still kinda weirds me out, I realize that it's not as unhealthy or unnatural as I thought. In fact, living in the Midwestern short growing season, I'm excited to discover they are close to improving the flavor of tomatoes shipped north in the off season. Plus, who knew that shipping can affect the flavor so much? I skimmed bits when he went into DNA and genetics since that bores me, but overall I really liked this. I especially like how he ended by reminding the reader to eat mindfully when "meals become a time for dining, not merely eating."
February 27, 2018
Цілий новий світ, який весь час був під моїм носом.
October 2, 2018
When somebody asks you the question--How does it taste?--what is your normal response?
It tastes good, or I like it, or even, blech blech blechy. I've heard a million versions of these answers and crave--right down to my toes--something different. I crave a real answer. I crave people knowing how to describe flavor.
I want--It tastes thick and viscous, toothsome and bitter, tangy and nutty, sweet and crunchy, ripe and vernal, chewy and floral, and fine, maybe even spoiled and foul. I want description. I want a clearly drawn picture of another person's experience with words that unveil scent, color, texture, and savoriness. Everything top to bottom.
But most of us do not make a practice of doing this. Most of us refer to the default. "It's pretty good. You'll like it."
Flavor, by Bob Holmes, a home cook enthusiast and also doctor of evolutionary biology, is about to be one of the newest books to join my culinary shelf full of carefully selected food science tomes.
He lures the reader into the sensory world, a pool few of us regularly did our toes into, for no other purpose than to increase our love of learning about ourselves and enjoy the fruits of our labors.
Oysters taste better with the sounds of the seashore in the background. Really? Cake tastes sweetest on white plates. Again ... really? Apparently, yes.
Holmes' Flavor will guide you the vast space of how our senses are involved in interpreting and appreciating what we pop in our mouths or place beneath our noses. From food professionals on the culinary side, to the scientists working for industry. We learn countless fascinating details that enrich our love and understanding of taste.
And now, to the kitchen, where I plan to eat my way through school.
It tastes good, or I like it, or even, blech blech blechy. I've heard a million versions of these answers and crave--right down to my toes--something different. I crave a real answer. I crave people knowing how to describe flavor.
I want--It tastes thick and viscous, toothsome and bitter, tangy and nutty, sweet and crunchy, ripe and vernal, chewy and floral, and fine, maybe even spoiled and foul. I want description. I want a clearly drawn picture of another person's experience with words that unveil scent, color, texture, and savoriness. Everything top to bottom.
But most of us do not make a practice of doing this. Most of us refer to the default. "It's pretty good. You'll like it."
Flavor, by Bob Holmes, a home cook enthusiast and also doctor of evolutionary biology, is about to be one of the newest books to join my culinary shelf full of carefully selected food science tomes.
He lures the reader into the sensory world, a pool few of us regularly did our toes into, for no other purpose than to increase our love of learning about ourselves and enjoy the fruits of our labors.
Oysters taste better with the sounds of the seashore in the background. Really? Cake tastes sweetest on white plates. Again ... really? Apparently, yes.
Holmes' Flavor will guide you the vast space of how our senses are involved in interpreting and appreciating what we pop in our mouths or place beneath our noses. From food professionals on the culinary side, to the scientists working for industry. We learn countless fascinating details that enrich our love and understanding of taste.
And now, to the kitchen, where I plan to eat my way through school.
May 16, 2019
3.5 due to writing style and disjointedness, rounding to 4.0 because the information was interesting and the science described in accessible, yet not condescending, manner.
I suspect all "creative nonfiction" writers have attended the same workshops where they were given a handout stating that all writers must insert themselves in the middle of the topic, writing objective non-fiction (without personal commentary) is anathema, and that they must describe every person they talk to in precise and unflattering ways. I'm resigned to the first. The second can be done well by some (Beth Macy is excellent at this), and the third I find creepy and annoying.
Holmes, it appears, went to one of those workshops and got that handout. And he's dutifully following it. Why do we need to know that the brilliant researcher about to share a wealth of knowledge with the author has long brown "unruly" hair and "a large face"? It's not pertinent to the topic at hand. Besides, it's rude. So, minus one point for being formulaic and slightly creepy on that score. However, once he stops trying to write to formula and delves into the current research on sensory perception of flavor, his approach definitely improves.
Some fascinating topis included in the book: the map of the tongue and "five flavors" stuff we were taught in high school biology are as archaic as the idea the earth is flat; we have flavor cells in our lungs and stomachs; how flavor and aroma are different yet intertwined; why artificial sweeteners aren't helpful in weight loss and aren't fooling our bodies or brains; the secretive and mad scientists world of creating new (and fake) flavors; how to develop a "flavor vocabulary."
I suspect all "creative nonfiction" writers have attended the same workshops where they were given a handout stating that all writers must insert themselves in the middle of the topic, writing objective non-fiction (without personal commentary) is anathema, and that they must describe every person they talk to in precise and unflattering ways. I'm resigned to the first. The second can be done well by some (Beth Macy is excellent at this), and the third I find creepy and annoying.
Holmes, it appears, went to one of those workshops and got that handout. And he's dutifully following it. Why do we need to know that the brilliant researcher about to share a wealth of knowledge with the author has long brown "unruly" hair and "a large face"? It's not pertinent to the topic at hand. Besides, it's rude. So, minus one point for being formulaic and slightly creepy on that score. However, once he stops trying to write to formula and delves into the current research on sensory perception of flavor, his approach definitely improves.
Some fascinating topis included in the book: the map of the tongue and "five flavors" stuff we were taught in high school biology are as archaic as the idea the earth is flat; we have flavor cells in our lungs and stomachs; how flavor and aroma are different yet intertwined; why artificial sweeteners aren't helpful in weight loss and aren't fooling our bodies or brains; the secretive and mad scientists world of creating new (and fake) flavors; how to develop a "flavor vocabulary."
September 29, 2020
Overall, I think this book had some very fascinating information, but wasn't particularly critical of some things. It seemed rather to champion the ideas of capitalist over-consumption and over-production in some ways - at least in touting the new approaches to increasing flavour in things like tomatoes without ever questioning the core ideology behind it. For example, he discusses how some folks are working towards improving the taste of grocery-store bought tomatoes without decreasing the yield in the farmers fields. However, he also mentions that nutritional value is significantly lower in genetically-manipulated high-yield crops than in, for example, heirloom tomatoes because of the way the plants are forced to produce high volumes of tomatoes ("Comparisons of the nutrient content of foods over time are easier to find, and they do indeed show that nutrient levels in modern crops, by and large, are as much as 40 percent lower than they used to be." [p.205]). The improvement to taste for high-yield crops is apparently linked to manipulating the molecular compounds that create the flavour - with no indication of whether it also boosts nutritional value. Much of the book is like this.
It is an interesting read (if often repetitive) and Holmes does a good job of presenting the information pertinent to the general project (the science of flavour). It falls a little flat for me, though, in its lack of critical engagement. However, if that is not something that will negatively affect your reading experience, you will likely enjoy it as it is quite accessible, often humorous, and packed with fascinating information.
It is an interesting read (if often repetitive) and Holmes does a good job of presenting the information pertinent to the general project (the science of flavour). It falls a little flat for me, though, in its lack of critical engagement. However, if that is not something that will negatively affect your reading experience, you will likely enjoy it as it is quite accessible, often humorous, and packed with fascinating information.
August 8, 2020
В этой книге рассказывается зачем и как удвоить сладость при помощи цвета, что все эти годы происходит с помидорами и почему искусственные подсластители не способствуют похудению. Даже если не получится заразиться главным посылом книги, то минимальный набор тривии из кулинарного мира гарантирован. Большая часть фактов и мифов о вкусе, которые обычно встречаются в интернете в обезличенном или «желтом» формате, скорее всего, встретятся и в этой книге, но с аргументацией и ссылкой на соответствующее исследование.
Текст написан с ракурса человека далекого от индустрии вкуса. Благодаря этому книге на протяжении целых параграфов и глав удается использовать словосочетания, вроде «кожистых ноток» и « флейвора кошачьей мочи на листьях крыжовника» — и звучать при этом непретенциозно, оставаться на одном уровне с читателем. Боб Холмс рассказывает о том, как он сам, не будучи ни шефом, ни ресторанным критиком, начал интересоваться вкусами и добился в этом относительного успеха. Главы (которые по-отдельности выглядят как набор кулинарных анекдотов и интервью) сначала ломают предубеждение о том, что разбираться во вкусах — удел избранных, а затем рассказывают о том, насколько вариативно и относительно само понятие вкуса. И всё это в виде опрятного классического научпопа.
Кажется, эту книгу можно порекомендовать кому угодно и не ошибиться в 99 случаев из 100.
Текст написан с ракурса человека далекого от индустрии вкуса. Благодаря этому книге на протяжении целых параграфов и глав удается использовать словосочетания, вроде «кожистых ноток» и « флейвора кошачьей мочи на листьях крыжовника» — и звучать при этом непретенциозно, оставаться на одном уровне с читателем. Боб Холмс рассказывает о том, как он сам, не будучи ни шефом, ни ресторанным критиком, начал интересоваться вкусами и добился в этом относительного успеха. Главы (которые по-отдельности выглядят как набор кулинарных анекдотов и интервью) сначала ломают предубеждение о том, что разбираться во вкусах — удел избранных, а затем рассказывают о том, насколько вариативно и относительно само понятие вкуса. И всё это в виде опрятного классического научпопа.
Кажется, эту книгу можно порекомендовать кому угодно и не ошибиться в 99 случаев из 100.
August 1, 2020
Through well rendered interviews with anthropologists, psychologists, taste researchers, and synthetic food engineers, Bob Holmes explains ways we can wield science to achieve gustatory perfection. A myriad of other variables are uncovered that affect our taste, such as language and vision. Yep. Did you know that cake seems sweeter when served on a white plate?
I always knew and agreed with the line, "presentation counts." Holmes proves it.
On a fiery cue, sure, there is an extended chapter on the "Scoville Heat Units" of chili peppers. You will be ready at your next testing of BBQ sauce with handy, hot knowledge of the Scoville scale. The scale is based on the concentration of capsaicin, an active component in those devilish peppers.
Bob Holmes is an astute describer. With first-person anecdotes, I like how he takes the reader from parking his rental car at these various bland office buildings and clinical taste labs through to shaking hands with the contact, then touring the facility. The tours close with, what else, lunch in the company cafeteria, talking...taste.
Jonathan Yen narrates the audio book I enjoyed. Yen is an award winning voice actor. He adds another entertaining ingredient to this spicy, no, more like... piquant...work.
I always knew and agreed with the line, "presentation counts." Holmes proves it.
On a fiery cue, sure, there is an extended chapter on the "Scoville Heat Units" of chili peppers. You will be ready at your next testing of BBQ sauce with handy, hot knowledge of the Scoville scale. The scale is based on the concentration of capsaicin, an active component in those devilish peppers.
Bob Holmes is an astute describer. With first-person anecdotes, I like how he takes the reader from parking his rental car at these various bland office buildings and clinical taste labs through to shaking hands with the contact, then touring the facility. The tours close with, what else, lunch in the company cafeteria, talking...taste.
Jonathan Yen narrates the audio book I enjoyed. Yen is an award winning voice actor. He adds another entertaining ingredient to this spicy, no, more like... piquant...work.
July 19, 2021
Fascinating book that I really loved. Covering a multiple of concepts from the basic flavor and taste aren't the same to the fact that taste receptor aren't just in our mouths. There are tips on cooking as well as awareness of flavor is affected by culture, music, texture. Something in a heavier bowl tastes richer. The marketplace looks for predictability in flavor rather than new, different or robust. That answered more clearly for me why so many restaurants offer the same menu with little variation.
And inside look at some of ways artificial flavors are created. And facts on how we use our senses...when fat coats to the tongue we won't taste salt as well. Also, one of my favorite random interesting idea the apple has 2500 chemicals in it naturally, Jolly Rancher apple flavor candy has 26 chemicals.
Densely packed with pragmatic information, fun facts and interesting theory. What I am mentioning just skims the surface.
And inside look at some of ways artificial flavors are created. And facts on how we use our senses...when fat coats to the tongue we won't taste salt as well. Also, one of my favorite random interesting idea the apple has 2500 chemicals in it naturally, Jolly Rancher apple flavor candy has 26 chemicals.
Densely packed with pragmatic information, fun facts and interesting theory. What I am mentioning just skims the surface.
November 14, 2021
Знакомый камрад по виски-сообществу из Киева посоветовал почитать, а я не стал отказываться!
Внезапно книга оказалась просто наишикарнейшей, прям то, что надо для науч-поп знакомства с тем миром «флейвора», который окружает нас везде и всюду.
Тема с лондонским рестораном, в котором устраивают редкий научно-эстетический «перфоманс» из любого блюда прям. Очень заинтриговал, хочется побывать в таком месте и лично попробовать их новинки, а особенно лосося «нашприцованного» ардбегом 10 у.о.) эххх, крутотень-то какая!
А про уборку урожая винограда и аромат маракуйи просто сногсшибательно. Короче, полный восторг!
Отдельное спасибо надо отдать авторскому слогу, ведь он смог удержаться до конца книги на нужной ноте, на нужной волне, постоянно интригуя и преподнося информацию для размышления и применения в повседневной жизни.
Наверно, его секрет в том, что он пишет про вещи и события, с которыми лично сталкивался, книга пропитана его интереснейшим личным опытом.
Внезапно книга оказалась просто наишикарнейшей, прям то, что надо для науч-поп знакомства с тем миром «флейвора», который окружает нас везде и всюду.
Тема с лондонским рестораном, в котором устраивают редкий научно-эстетический «перфоманс» из любого блюда прям. Очень заинтриговал, хочется побывать в таком месте и лично попробовать их новинки, а особенно лосося «нашприцованного» ардбегом 10 у.о.) эххх, крутотень-то какая!
А про уборку урожая винограда и аромат маракуйи просто сногсшибательно. Короче, полный восторг!
Отдельное спасибо надо отдать авторскому слогу, ведь он смог удержаться до конца книги на нужной ноте, на нужной волне, постоянно интригуя и преподнося информацию для размышления и применения в повседневной жизни.
Наверно, его секрет в том, что он пишет про вещи и события, с которыми лично сталкивался, книга пропитана его интереснейшим личным опытом.
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