An Enjoyable Romp Through the Science of Taste and Flavor
4 stars
Dunn and Sanchez distill fast changing science that spans multiple fields into an enjoyable if slightly breezy book that digs into how and why animals taste, why organisms evolve flavors, and the complex interactions with individual experience and culture that yields the holistic feeling of "deliciousness." Some of the theories explored here, such as why people like spicy food, aren't quite fully baked, although the authors do point that out, but there are far more sections with stronger science. Overall, this is an eye-opening book. Highly recommend
Dunn and Sanchez distill fast changing science that spans multiple fields into an enjoyable if slightly breezy book that digs into how and why animals taste, why organisms evolve flavors, and the complex interactions with individual experience and culture that yields the holistic feeling of "deliciousness." Some of the theories explored here, such as why people like spicy food, aren't quite fully baked, although the authors do point that out, but there are far more sections with stronger science. Overall, this is an eye-opening book. Highly recommend