Flavor - the science of our most neglected sense - book overview

Presently, drafting an article on 'learning to taste' as an output for one of the eassessment for learning sub-projects.

The book -  Flavor:the science of our most neglected sense. Holmes B. (2017). W.W. Norton and Co.
I worked through the book - borrowed from the local library - over the last week or so.

The author's home page  indicates his experience as a science writer, so the overall tone and style of writing is accessble to the layperson.

The book has gathered positive reviews - from a chef's perspective and from the processedfoodsite.

There are 8 chapters in the book, covering the essentials of understanding how humans (and mammals) taste. There are some good insights across the book, as the author explores the history, science and sociology of taste and flavour.

The central arguement is of the complexity of flavour and its role in enhancing human's quality of life. Visits to wineries, restaurants, flavour compound industry producers and food sensory laboratories are described and connected to the 'science of taste and flavour'. There is discussion on why we enjoy certain foods and why we find some to be unpalatable - the contribution of nurture is just as important as nature. The many dimensions of taste - including mouthfeel, smell and sound are introduced and extended. The various aspects of flavour - salt, sweet, sour, bitter, umami are all explored.

In summary:
- we eat with our eyes - so the colour and complementary presentation help enhance our eating pleasure.
- Smell plays a large role in taste and may consist of smell and 'flavour'
- holistic presentation help - therefore seafood tastes better when we are by the seashore or if the dish is presented with the sound / and smell of the sea.
- much of our taste preferences are cultural and learnt although there are some underlying biological foundations for individual's taste - some people do not have as many taste buds and do not taste the intensity or spectrum of flavours. People who dislike brocolli for example, are often 'super' tasters and need to surmount their initial over whelming of their taste senses to appreciate brocolli!

All in, the book is essential reading for anyone seeking to better understand the mechanisms and quirks of one of the least understood and underated of human senses.