Detailansicht
Flavour
eBook - A User's Guide to Our Most Neglected Sense
ISBN/EAN: 9780753550793
Umbreit-Nr.: 4119490
Sprache:
Englisch
Umfang: 320 S., 4.32 MB
Format in cm:
Einband:
Keine Angabe
Erschienen am 27.04.2017
Auflage: 1/2017
E-Book
Format: EPUB
DRM: Nicht vorhanden
- Zusatztext
- <p>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?</p><p>If any of these questions has sparked your appetite you need to read<i>Flavour</i>.</p><p><i>New Scientist</i>correspondent Bob Holmes has tasted a lot of things in the name of flavour. Hes 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 worlds few highly secretive flavour houses.</p><p>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.<i>Flavour</i>will help you discover a deeper appreciation of whats on your plate and in your glass.</p><p>A fascinating and surprising exploration into a world of high-definition flavour.</p>
- Kurztext
- Prank text messaging. You knew it was going to happen someday. It was inevitable, almost destined. From corkboards at your local supermarket to Craigslist, people confidently post their phone numbers everywhere in the hope it will lead to more business. Textastrophe explores the relationships one can have with these uninhibited strangers: frustrated, good-humoured, and everything in between, the conversations posted on the site are always hysterical.
- Autorenportrait
- Bob Holmes has been a correspondent for<i>New Scientist</i>magazine for nearly two decades, and has written more than 800 articles for the magazine, mostly about genetics, environment, evolution, psychology, anthropology and agriculture. He has also contributed to many other publications, including<i>US News&World Report,</i><i>Science</i>,<i>Health</i>,<i>National Wildlife</i>,<i>Nature Conservancy</i>magazine and the<i>San Francisco Chronicle</i>and made several radio and television appearances in Canada as well as in the US and the UK. As well as earning a PhD in evolutionary biology from the University of Arizona, he has taught for several years in the science writing programme at the University of California, Santa Cruz, and now teaches science journalism at Bamfield Marine Sciences Centre on Vancouver Island, Canada. A member of Slow Food Canada, he has worked with the taste education programme of his local chapter and is a passionate home cook. He lives with his wife and teenage son in Edmonton, Alberta, Canada.<i>Flavour</i>is his first book.