A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a

“Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapi

The Scent of Desire explores our sense of smell in a compelling and engaging manner, from emotions and memory to aromatherapy and pheromones. In this first and

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavou