How to Taste: A Guide to Discovering Flavor and Savoring Life

by Mandy Naglich

Perfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation, this instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to plucking flavor descriptions from the tip of your tongue, and learning how appreciating food can help you appreciate life.

You love to eat. But do you know how to taste?

On a delectable sensory romp through the science of flavor, award-winning professional taster Mandy Naglich, one of less than 100 Advanced Cicerones in the world, gives you a seat at the table in the elite world of master tasters – scientists, professional tasters, sommeliers, umami ushers and more – divulging the secrets behind their perfected palates so you, too, can become a super taster.

Whether it’s a meaningful meal or a favorite nostalgic road trip snack, we know what we like to eat. But even when it comes to the most vivid and memorable dishes it’s tough to say what exactly makes them so delicious. Now award-winning expert, certified food and beverage taster and lifestyle journalist Mandy Naglich reveals how to hone your tasting superpowers like a pro.

Take a seat beside highly-trained cheese analysts, world-class sommeliers, competitive whiskey tasters, internationally recognized chefs, and sensory scientists as experts divulge the secrets to discerning the notes in a range of ingredients, from a dab of honey to a spoonful of olive oil—and even a sip of mineral water.

Discover why a James Beard award-winner was visibly nervous before a blindfolded taste test on Top Chef Masters , and how coffee farmers base growing practices on the palate of one world-renowned authority. Learn why your taste buds respond to variables such as food temperature and background music. What the flavor distinction is between a pomme fruit and a stone fruit, how to judge the acidity of anything, from a cup of tea to a square of dark chocolate—and how understanding flavor can impact the way you understand the world.

A rich journey for the flavor-obsessed, this instant classic is both a practical guide and a sumptuous meditation on how to savor all things delicious—on the plate and in life.

Genres: Nonfiction, Cookbooks, Food, Science, Cooking, Food and Drink, Reference

267 pages, Hardcover

Published June 27, 2023

Reviews

[John (LHBC) · Rating 4 out of 5]

Savor Life's Delectable Moments: 'How to Taste' is Your Gateway to Culinary Bliss.……

Book Information

"How to Taste: A Guide to Discovering Flavor and Savoring Life", written by Mandy Naglich, is a 273-page book published on June 27, 2023. Naglich is an award-winning professional taster and certified food and beverage expert. This is her literary debut. Thank you to Kensington Books for providing me with an advance reader copy of this book for review.

Summary

Mandy Naglich, takes food enthusiasts on a captivating journey into the world of taste. Drawing inspiration from renowned experts such as sommeliers, chefs, and sensory scientists, Naglich unveils the secrets behind their refined palates and offers readers the opportunity to develop their own tasting superpowers. From exploring the nuances of ingredients like honey, olive oil, and mineral water to understanding the impact of variables like temperature and music on our taste buds, this book provides a comprehensive guide to the art of savoring flavors. Through engaging anecdotes, Naglich demonstrates how appreciating food can lead to a deeper appreciation of life itself, making this book a must-read for foodies and anyone eager to enhance their culinary experiences.

My Thoughts

"How to Taste: A Guide to Discovering Flavor and Savoring Life" by Mandy Naglich is a well-organized and thoroughly researched book that delves into the experience and science of tasting and takes readers on an epic flavor adventure. It is a must-read for both everyday people and serious foodies who want to enhance their culinary experiences.

Naglich takes readers on a journey to understand how our senses of taste and smell work, exploring the factors that influence them and providing valuable insights on how to heighten these senses. From the science behind taste to the formation of tasting memories, each chapter offers something new.

The book offers surprising, intriguing, and sometimes shocking revelations that Naglich has uncovered during her travels. For instance, she shares the unexpected use of mustard as an ingredient in certain desserts to enhance their flavor. You will have to read the book to learn what and why.

One of the book's strengths lies in its focus on the scientific aspects of taste and other senses. This knowledge allows readers to develop a heightened awareness of how their environment affects their perception of flavor. As an example, the taste of a sandwich on an airplane (where I just ate it and am writing this review) versus at the airport or at home is different. The reader gains insight into the impact of location and ambiance on enjoyment.

"How to Taste" is not a cookbook. Instead, it offers a comprehensive guide that empowers readers to extract the maximum enjoyment from any recipe or meal they encounter. It teaches readers how to identify and appreciate the subtler flavors and aromas that enrich their everyday dining experiences.

The book strikes a perfect balance between accessibility and depth. It is easily understandable for anyone, yet it also satisfies the curiosity of serious foodies. Whether you just want to enjoy a good meal or aspire to become a professional taster, this book caters to your cravings for culinary knowledge.

Recommendation

"How to Taste: A Guide to Discovering Flavor and Savoring Life" is an invaluable resource for anyone seeking to expand their understanding of taste. Mandy Naglich's expertise and passion shine through in this engaging and enlightening exploration of the sensory world of food and drink. 'How to Taste' will forever change the way you experience food. Recommended.

Rating

4 Tasty Stars

[Kimberly · Rating 5 out of 5]

Never again will I be unappreciative of taste in my life. The introduction of this book had me craving to be excited about, and to learn more, about taste. The author is well trained and knowledgeable about the upper echelons of the tasting world, yet is able to explain taste in a way that is relatable in the everyday world. The author did a fine job of exciting the taste buds for this book. Fascinating!

My thanks to the author, Mandy Naglich, and the publisher, Citadel Press, for my copy of this delightful book. #Goodreads Giveaway

[Lommie · Rating 5 out of 5]

How to Taste by @drinkswithmandy brings out an appetizing gastronomic lesson and series of suggestive ideas in describing tasty food. It’s an informative book that the author explains the right words for food description. The author has explained well to stretch out her reader’s mind and vocabulary for better communication about what we eat and drink. And besides, we love to share it with others, right?

I really enjoyed reading this book. Like an adventurous eater myself who enjoys trying out new and unique dishes and beverages truly suited me well in this book. I had learned most in the science area, specifically how influential 5 senses on what we taste before we even take a bite.

All in all, it is a good reference book for food lovers who are passionate to share about the food they love. It’s a good conversation starter. Perfect to include in one of the books on the coffee table that would spark a good conversation while having a morning coffee or afternoon tea with friends or guest/s. It’s remarkably a book that I would highly recommend to foodies.

[Jen · Rating 5 out of 5]

How to Taste is the perfect guide to walk you through learning to actually taste instead of just consume. The author walks the reader through the science behind tasting, the steps to becoming a taster and different exercises to try it for yourself at home.

I have to say, before this book, I never really thought about eating in the form of tasting. I am eating what tastes good to me and what sounds good to fill myself up, but I didn’t realize how much more there was to tasting. A meal can be made so much more enjoyable by taking a few different steps as this book clearly describes. I have never considered myself a foodie or someone who cares all that much about delving into food, I like cooking and eating, but it doesn’t go beyond that. Even with that said, I really did enjoy the few exercises I tried in the book and noticed a difference in taste.

I wasn’t sure if I would like this type of book when I picked it up, but it was intriguing so I gave it a shot. I am so glad I did! It was so easy to read and follow and it was an overall entertaining book. I enjoyed learning the history and science behind tasting and liked the fact that this book taught me a lot about sometime I use everyday without thinking about it, taste.

Whether you are a foodie or not, I think you could find this book as intriguing and enjoyable as I did.l!

Thanks to the publisher for a copy of this book to read and review!

[Poppy Marlowe · Rating 4 out of 5]

I enjoyed this book but I cannot see it applying to any of the clientele in our branch of the library. Sure, food that tastes good is wonderful but I am dealing with a clientele who has to choose between food and shelter most months.

Remniscent of "Salt, Fat, Acid, Heat", a foodie would love this book but I just cannot apply it to my specific readers. Focusing on the taste of your food is great and I enjoyed the stories (the author is a beer-tasting expert ... 100 Advanced Cicerones are the world's top beer tasters) but I will only recommend it to my foodie friends and family as it is a very technical and specialized read.

#shortbutsweetreviews

[Opal Edgar · Rating 4 out of 5]

Want to taste like a professional?
Want to taste those things professionals feel when they dissect wine/beer/honey/chocolate/coffee... This is an accessible book for foodies who want to know better. Who want to recognise more, feel more, smell more and generally get more out of their foods and drinks.
This is not really teaching you to be a pro, but it does put in light the path that you have to take, the training, directions, and various schools of thought... without being snob and elitist.
As a pretty extensive home cook who collects cookbooks and world recipes, this was very interesting to me. A lot I won't use, but it's an interesting back-of-the-curtain look into.

[Joyce · Rating 4 out of 5]

I received a copy of this book in a Goodreads Giveaway. Although I am not a taster or even that much of a foodie, I found this book to be really interesting. There's lots of detail for those who are more serious about the topic, but there are enough tidbits of unusual information, different ways to think about food and drink flavors, that I think most readers will find this book fascinating. It's a book I've already brought up in conversation and a book I'll be sharing with others. Well done.

[Cynthia Lippstreu · Rating 4 out of 5]

This is the perfect book to read if you're interested in learning how to "taste" in a more comprehensive and precise manner. By the end of the book, especially if you do the exercises, you begin to feel you're on the way to becoming a professional! A great source book to keep on hand for future reference. Tasting helps you appreciate the world more deeply.

[Karen Hammond · Rating 4 out of 5]

A interesting look into the lives of professional tasters. Gives great ideas on how to enjoy your food and drink more. A great gift for foodies.

[Briana · Rating 4 out of 5]

I see this being a multiple reread in future, as well as a travel companion.

[Amy · Rating 5 out of 5]

Really educational read that teaches you to taste, not just eat. It gets into the science of tasting, but is an interesting, engaging book!

Thank you Netgalley and Kensington Books | Citadel for the ARC!

[Holly · Rating 4 out of 5]

Absolutely fascinating!

[Kylia · Rating 5 out of 5]

I learned so much from this book! I'm glad to own a copy so I can annotate and reread it. A great read for foodies

[Jennieowen · Rating 5 out of 5]

Superb. Usually these sorts of books are focused on cooking. This was simply on tasting and it’s made me slow down appreciate even ordinary tastes more. Highly recommend! Really fun with Rigney’s Strangely Bright

[LittleRead · Rating 4 out of 5]

As something of a foodie, I get asked often how I can tell eh difference between certain flavors. It’s sometimes hard to describe, but this book is a great way to help you understand flavors and tasting. The author takes you through a series of tasting steps and really explains this well.

You don’t need to have a culinary degree to understand the content and to become a better taster yourself. This will make a great gift for my new son in law who is a foodie in the making.

[Barbara · Rating 4 out of 5]

This is a mighty interesting little book. I wasn't grabbed by the sections on whiskey, beer, or wine. But other sections of the book are intriguing, like the chapter called The Tasting Method, and the entire Part Four: Tasting Life.

The Tasting Method (7 steps):
1. Set(ting): think about glasses, plates, silverware as essential parts of tasting. Consider temperature of what you're tasting.

2. See: be aware of the visual appeal of what you're tasting.

3. Sniff: from 6 inches, then closer short sniffs, then up close 1 long sniff

4. Swirl/Snap: the snap is about evaluating crunch

5. Sip/Sample: small sample to evaluate whether taste matches your scent expectations, including mouthfeel

6. Spit/Swallow: tasting isn't the same as eating - if you're tasting a lot of different flavors in an attempt to judge what you're tasting, you might want to spit instead of swallow

7. Sit and Synthesize: reflect on what you perceived in the 6 steps above

[Macy · Rating 4 out of 5]

A wonderful educational book that teaches the reader how to experience each and every morsel we ingest. To truly know what we’re eating and elevate the experience of each and every bite. It teaches us the science of taste and how each of the senses impact what we are eating taking in without being dry and boring. How to identify each flavor, combine them and truly enjoy what you cooking and eating. If you’re someone who lives to eat, this is for you. The author shares her own experiences and draw you in. Not your typical cookbook, but one that anyone who enjoys cooking could benefit from.

I received a copy of this book from Netgalley.com in exchange for a fair and honest review.

[Liz | lizzuplans · Rating 4 out of 5]

A wonderful educational book on taste. I went into this book thinking it would be mostly about wine, but the taste of so many different food and drink items were explained! As it went more in-depth than I had expected, I learned a lot about the way to learn to taste more. Especially the chapter covering the seven-step tasting method was very informative.
I will for sure try to discern the different flavours in my food and drink and it will be interesting to share this with others.

A separate shout-out to the fabulous cover! I will for sure check out the author's other books.

I received an ARC of this book (thanks!) and these are my own opinions.

[Andrea Wenger · Rating 4 out of 5]

Foodies will love this book about the art and science of taste. And since taste begins with smell, the book covers that as well. Written from the perspective of a professional taster, the book offers useful tips for enhancing your tasting abilities. It explains the impact of environmental factors like temperature and music. Eating is something we do every day, and this book helps us to be more mindful and to take the time to savor our food.

Thanks, NetGalley, for the ARC I received. This is my honest and voluntary review.

[Colin · Rating 3 out of 5]

super fun, it was cool to notice new things while eating, and I loved the parts about scent and memory. relatively un-pretentious for a book about taste

[Celeste Gaspard · Rating 4 out of 5]

Very interesting. A few things I’ll use all the time and the rest is cool to know.

[Renee · Rating 4 out of 5]

My perspective on this book has morphed over time, much like the flavors of a fine wine. At first I was confused, unsure who the target audience was intended to be. Everyone? Casual food explorers? Passionate foodies? Culinary critics? The book sections seemed to shift back and forth in addressing different audiences, and its focus on only the categories of food used for professional tasting certificates (e.g. chocolate, wine, whiskey, beer, honey, and olive oil) gave it the impression of being niche.

Eventually, I realized that the unifying theme was the author’s lessons learned from training in professional, intensely-focused tasting techniques, not necessarily all tasting of all food as the title suggests. When I viewed it from that regard, I had a much better appreciation for the contents. To help guide reader’s expectations, I would suggest that the book needs a subtitle, something like: “What I learned from the world of professional tasting.”

With that comment out of the way, I’ll move to what I really enjoyed about the book. From the science of tasting to how to form tasting memories, there was something new to think about in every chapter. One chapter that stuck with me was on how environment affects perception. For example, I had never paid attention to how food smells on a plane, but the connection between dry air and reduced sensitivity makes perfect sense. In another memorable chapter, the author encourages readers to broaden their set of culinary descriptors. I was inspired to use richer language than “good” or “not good” in everything I describe, not just food. The seven-step tasting method earns an honorable mention for making me sniff every glass of wine from here on out differently, even if I don't end up following every step to the letter!

“How to Taste” taught me to look for and appreciate the subtler flavors and aromas that percolate through what I eat and drink every day. I recommend it to anyone interested in learning how master tasters see the world and perhaps growing their own skills too along the way.

Thanks to Kensington Books and NetGalley for a free ARC of How to Taste. All opinions and reviews epxressed are entirely my own.

[Jimmy Autrey · Rating 3 out of 5]

This book took me a long, long time to finish. I'll share why shortly.
I first became aware of Mandy Naglich from listening to the podcast Sporkful. I got caught up in her quest to become a Master Cicerone (the highest qualification for a beer taster, as there are only 28 currently in the whole world). After a few unsuccessful attempts, she gave up that pursuit and went on to excel in teaching courses on how to taste. I've always been infatuated by listening to professional tasters expand upon what they are sensing when they taste something and all the flavors they are discerning. I can usually pick up vanilla, cinnamon, grass, and leather. That's about it. I can say I have never picked up warm baking spices, white jasmine, or pear esters while drinking a spirit. Still, I'd love to be able to do that so that's why I purchased How to Taste. I've read several books of this nature and they always seem to drag you into the depths of molecular structure to instruct you how and why you taste what you are tasting, and unfortunately the first 2/3 of this book was the same. I get it, I know it's important to know how you are tasting...but I only want to know "what" I'm tasting. That's what took me so long to get through this book. The last third was much more enjoyable as she gave specific examples using different wines, beers, and liquors and introduced me to a flavor wheel! However, if you are wanting to be able to pin point that flavor in your scotch as freshly smoked star anise, this book is probably not going to help you.

[Jane · Rating 3 out of 5]

This book is a detailed and comprehensive guide to transform the reader from a person who eats to a person who tastes. In this book, the reader will learn how their senses of taste and smell work, what influences them, and how to heighten them.

The author shows how to better communicate what we taste and the way smells impact our memory.

In the second chapter “How to Taste”, the author shares a seven-step tasting method, which she’s acquired after years of sensory training both in the classroom and with specialists.

By the end of this book, you’ll come away knowing how the senses respond to different foods. You’ll also learn why your taste buds respond to variables such as food temperature and background music; how to judge the acidity of anything, from a cup of tea to a piece of dark chocolate—and how understanding flavor can impact the way you understand the world.
Definitely recommend

Thank you to Mandy Naglich, NetGalley, Kensington Books – Citadel for the arc of this book

[Lisa Weldy · Rating 4 out of 5]

How to Taste is a well-organized and thoroughly researched book about the science of tasting. Naglich writes in a tone that is understandable to the lay person, but includes just enough technical details for the reader who wants to nerd out. It was interesting to learn about the many types of taste specialists that exist (beer, wine, chocolate, whiskey, etc...)

I've done a few casual tastings in my home (chocolate, wine), so I was interested in diving deeper into the subject. I especially enjoyed the chapter 11--What Tasters Know, which covers air, heat, terroir, and some very practical tips for eating while traveling.

I would suggest this book to someone who already has some interest in tasting science. Without it, this book could be a bit too technical, specific, and long.

Overall, I am glad I read this book, and the topics presented have given me skills/exercises I can utilize for future tastings.

[Flora · Rating 4 out of 5]

A whole book on how to taste? And not even a cookbook? You bet. And a well written one at that. I felt like I’ve been living under a rock as I only knew about wine tasting professionals but not the coffee, chocolate or cheese ones!

I was less interested in the professional tasting world and much much more interested in the professional tasting tips derived from the author’s tasting skills and experiences, and from her interactions with other tasting experts. Those tips can be applied to any personal dining setting. I hope to go through those tips again to gain some insights on how to make food tastier. They will also make for some interesting conversation pieces when dining out with friends.

4 stars from me, but perhaps 5 stars for those going into the tasting competitions!

[Max Finnance · Rating 5 out of 5]

A really fantastic look at how tasting works, techniques to improve your observational tasting skills, and insight into how the pros in specialties across food & beverage approach tasting their wares. Naglich isn’t afraid to dive into the science, including ground-breaking stuff (well cited and sourced) that I haven’t read elsewhere, but keeps it approachable and interesting. I would highly recommend this book to anyone who wants a peak behind the curtain of how beer, cheese, olive oil, coffee, or chocolate pros think, or anyone who just wants to more thoroughly enjoy the finer things in life.

[Julie · Rating 4 out of 5]

was expecting, but it wasn’t a primer on taking tasting classes and tests. After reading the book description again, I see that’s exactly what I should have been expecting because the author is a professional taster so that was my mistake. I guess I was confused because I read a book with the same title that was written by a chef and was about flavors and how to adjust your cooking. If you have aspirations to become a professional taster or if you enter tasting contests, you will love this book. It just wasn’t for me. Four stars because it was well-written and I learned a lot!

[Kim Gray · Rating 4 out of 5]

I am retired from the flavor industry so I know alot about tasting. This book is a nice balance between the science of tasting and just practical application of tasting food and beverages. The author tries to teach you how to be a better taster. You also get a little insight into how restaurants and bars put together yummy combinations - things you can also try in your own home. Recommend to foodies out there.

[Kris · Rating 5 out of 5]

How to taste was an interesting and enjoyable book. It made me feel like I could add a lot to my life just by taking the time to really taste my food. The book had very interesting research but also made me realize that I can be a taster also. By following the authors advise and doing all of the steps not only will you taste the food but you will add memories of color and smell. I recommend this book because I think it could add extra joy to life.