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The Science of flavor: unlock the secrets of flavorful cooking (the science of food)

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They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere – down to the background music – influence how we perceive flavor.

As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike.

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Detail Information

Series Title

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Call Number

641 FAR s

Publisher

London : DK Publishing., 2025

Collation

223 p. ; ill. ; 26 cm

Language

English

ISBN/ISSN

9780241667637

Classification

600

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food and Drink - Spices and Condiments

Specific Detail Info

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Statement of Responsibility

Dr. Stuart Farrimond

Other Information

Level

Middle School

Book Segment

Select

Reading Level

Connecting

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