Did you know that the more you chew, the more you're exposed to food flavors, and therefore the quicker satiety may set in?
Were you aware that failure of taste is a symptom of Alzheimer's disease and Parkinson's disease?
Bob Holmes has been a New Scientist magazine correspondent for more than two decades. He is a passionate cook and a member of Slow Food Canada. He has written this fascinating book as "a user's guide to your flavor senses." In his view, the entire field of flavor has been "relegated to the background—elevator music for the palate, as it were."
With scientific wonder and large doses of gratitude, Holmes talks with food professionals including chefs and mathematicians. He peers into the findings of flavor and olfactory engineers, wine experts, and nurses.
The author has some kind words for the Slow Food movement "for helping to bring flavor to the fore." He concludes with this prediction:
"Flavor has never been more important in our culture, and it's a fair bet that it's star will continue to rise in the future."
