Ebook: Flavour: the science of our most neglected sense

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.;

1: Introduction Chapter 1.: BROCCOLI AND TONIC Chapter 2.: BEER FROM THE BOTTLE Chapter 3.: THE PURSUIT OF PAIN Chapter 4.: THIS IS YOUR BRAIN ON WINE Chapter 5.: FEEDING YOUR HUNGER Chapter 6.: WHY NOT IGUANA? Chapter 7.: THE KILLER TOMATO Chapter 8.: THE CAULIFLOWER BLOODY MARY AND OTHER CHEFLY INSPIRATIONS Epilogue: THE FUTURE OF FLAVOUR
2: Acknowledgments 3: Notes 4: Index.