The Science of Our Most Neglected Sense

Book - 2017
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A journey into the surprising science of the sense of flavor by a veteran New Scientist correspondent outlines narrative principles in neurobiology and modern food production to reveal the broad range of factors that can affect one's appreciation of what we consume.
Publisher: New York : W.W. Norton & Company, [2017]
Edition: First edition
ISBN: 9780393244427
Characteristics: 310 pages ; 25 cm
Call Number: 612.87 HOL


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Aug 03, 2017

The author had good intentions, but failed miserably.
He claims that people generally can't describe flavour, it is not "as easy as describing music ( with all the terminology familiar only to those who got formal musical training -ha-ha:). Maybe we live in different worlds, I believe the opposite is true - with all the food industry, restaurants, cooking shows, foodies etc. most people like talking about flavour.
When describing flavour he chooses to talk about various junk food like jelly beans and chicken nuggets - I don't know why. I think nobody who cares about flavours wouldn't think about eating such garbage.
The book is so poorly written it was hard to read it ( and I actually didn't bother finishing it).
Trying to read it after reading books by such authors like S. Mukherjee and Lucy Worsley was like trying to eat at McDonald's after eating boeuf bourguignon.
And, really, the most neglected sense is not flavour but TOUCH, if you think about it.


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