Science of Flavor

Why does food taste better when it smells amazing? And why does a pinch of salt make everything taste… well, more like itself? It turns out your tongue is only one part of the flavor equation. Smell, texture, temperature, colour, and even your surroundings all team up in your brain to create the experience we call flavour.

Food science expert Dr. Stuart Farrimond breaks down the chemistry and biology behind what makes food delicious, exploring everything from salt, acid, and chilli heat to fruits, vegetables, herbs, spices, grains, and more. Packed with ingredient profiles and pairing ideas, this book is your guide to understanding the science behind flavour—and experimenting with it in your own kitchen.