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Flavor
- The Science of Our Most Neglected Sense
- Narrated by: Jonathan Yen
- Length: 10 hrs and 19 mins
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Publisher's summary
Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully.
In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor. He peers over the shoulders of fascinating food professionals engineering the perfect snack, chefs seeking surprising new flavor combinations, and even mathematicians pursuing the perfect pizza topping. He reveals how we can all sharpen our senses using professional techniques to name and describe flavors articulately. Whether you're someone who likes to cook creatively, delve into cutting-edge science, explore nutrition trends, or just eat, Flavor will open your mind and palate to a vast and exciting sensory world.
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The New Wine Rules
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- By: Jon Bonné
- Narrated by: Emily Woo Zeller
- Length: 2 hrs and 19 mins
- Unabridged
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There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful? Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. Acclaimed wine writer Jon Bonné explains everything you need to know in simple, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. And you can drink rosé any time of year.
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Nothing “new”
- By Peter Marks on 11-30-17
By: Jon Bonné
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That's the Way the Cookie Crumbles
- 65 All New Commentaries on the Fascinating Chemistry of Everyday Life
- By: Dr. Joe Schwarcz
- Narrated by: Walter Dixon
- Length: 7 hrs and 41 mins
- Unabridged
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Interesting anecdotes and engaging tales make science fun, meaningful, and accessible. Separating sense from nonsense and fact from myth, these essays cover everything from the ups of helium to the downs of drain cleaners and provide answers to numerous mysteries, such as why bug juice is used to color ice cream and how spies used secret inks. Mercury in teeth, arsenic in water, lead in the environment, and aspartame in food are discussed.
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Very cavalier attitude
- By Paula on 11-14-14
By: Dr. Joe Schwarcz
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Farmacology
- Total Health from the Ground Up
- By: Daphne Miller MD
- Narrated by: Sarah Mollo-Christensen
- Length: 8 hrs and 14 mins
- Unabridged
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Can urban farms reduce neighborhood crime? These may not sound like typical questions for a family physician to consider, but in Farmacology, Daphne Miller, MD, ventures out of her medical office and travels to seven innovative family farms around the country on a quest to discover the hidden connections between how we care for our bodies and how we grow our food. Miller also seeks out the perspectives of noted biomedical scientists and artfully weaves in their research, along with stories from her own practice. Farmacology offers a profound new approach to healing.
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Crystals and all - great book
- By Topherwayne on 02-22-20
By: Daphne Miller MD
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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The Unhealthy Truth
- One Mother's Shocking Investigation into the Dangers of America's Food Supply - and What Every Family Can Do to Protect Itself
- By: Robyn O'Brien, Rachel Kranz
- Narrated by: Traci Odom
- Length: 10 hrs and 14 mins
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Robyn O'Brien is not the most likely candidate for an anti-establishment crusade. A Houston native from a conservative family, this MBA and married mother of four was not someone who gave much thought to misguided government agencies and chemicals in our food - until the day her youngest daughter had a violent allergic reaction to eggs, and everything changed.
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Transparency at its best
- By N_Kaur_Atl on 09-26-17
By: Robyn O'Brien, and others
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- By: Elizabeth Schneider
- Narrated by: Elizabeth Schneider
- Length: 14 hrs and 20 mins
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- By Alexia L. on 05-06-21
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Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
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Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
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Think and Eat Yourself Smart
- A Neuroscientific Approach to a Sharper Mind and Healthier Life
- By: Dr. Caroline Leaf
- Narrated by: Teri Clark Linden
- Length: 7 hrs and 41 mins
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Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.
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Great content but a little negative
- By Kevlar on 01-29-17
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Just as much a self-help book as a cookbook.
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Great listen for a chef
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In both history and fiction, some of the most dramatic, notorious deaths have been through poisonings. Concealed and deliberate, it's a crime that requires advance planning and that for many centuries could go virtually undetected. And yet there is a fine line between healing and killing: The difference lies only in the dosage!
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The narrator
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Props to the narrator, and amazing book
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What listeners say about Flavor
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Amazon Customer
- 07-01-18
very scientific
This book was more technical than what I wanted, or fully understood. If you are a technical foodie, you may like it better.
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- Jacob
- 04-30-17
Fascinating Scientific View of Flavor
I've been looking for a book that blends science and food. This was just the ticket.
Exactly as the summary says. This is a relatively dense book with a certain amount of scientific knowlege assumed. If you are like me and seek such experiences it could be an excellent fit for you.
The narrator's tone is conversational/journalistic. Not an unpleasant sounding voice (somewhat calming).
I enjoyed learning how the aesthetic senses of smell, sight, taste, touch, and even hearing rally to bring us unforgettable experiences of food.
All on all, I really enjoyed this audiobook and would recommend it to any science loving foodie.
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- Sandra T.S.
- 11-15-18
Horrible narration
The subject is interesting, but the narration caused me to stop listening after 8 chapters. I'll read the rest on my Kindle. The narrator tries too hard and so most of this sounds like he's reading to small children. And if I have to listen to one more of his awful attempts at an accent or woman's voice I will personally hunt him down and gag him.
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9 people found this helpful
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- Chris L.
- 08-17-21
Good content but lacks structure
There's plenty of good content here, although it lacks a memorable structure. The chapters are too broad and encompassing, and you often end up wondering what the purpose of the chapter is. There's too little there for your memory to attach to any strong concepts and it's delivered in a way that lacks practical application. Summaries at the end of each chapter might have helped with this. Also, there's too heavy a dependence on interviews. It felt too much like an extended magazine editorial, as opposed to a book from which you're expected to take away some key concepts.
I also agree with other reviewers that the narration by Jonathan Yen was really inappropriate for the theme and topic. It felt patronizing and as though it was trying really hard to make the content entertaining, which at times felt like a children's TV presenter delivering a chemistry class to adults.
All in all, despite the richness of the content, I can't say I really learned anything. The facts were too disparate to associate to my daily life, and the ideas were so dilluted with interviews that I couldn't remember what was an account of an interview and what was a key body of knowledge that the chapter and interviews were attempting to deliver. In other words, it's inappropriately delivered through its narrative and narration despite being rich in interesting knowledge.
This should be re-written, and if coming back to Audible, re-narrated.
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- NPS
- 08-19-21
Intellectual look at flavor.
If you are looking to expand your palate, this is it. A brief dive into the complex world of flavor through tradition and innovation. Great narration keeps the content interesting.
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- Anonymous User
- 07-08-18
brilliant
cover to cover this book was fascinating! the narrator did a great job keeping the reader pulled in the book! I wish I could have tried some of these dishes mentioned. now I have to do a few experiments on my own!
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4 people found this helpful
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- Matthew
- 03-01-18
Great Book!
This is an extremely informative and useful text. The author does a very good job of explaining flavor science in a way that is both intelligible to the lay person and enjoyable to the nerd, and covering a wide array of categories. This book is going to become required reading at the distillery I run.
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- Andrea
- 04-09-23
I learned so much!
There was tons of fascinating information about what we taste, but also why and how we taste, and the real experiments that scientists did to determine it. Some of the information was immediately usable at home. We did one of the recommended wine and food tastings with some good friends, and all learned a lot about what types of food flavors do to some of the wine flavors. Everything is explained in layman's terms, and is clear and understandable. The narrator is excellent. I'll listen to this again, I'm sure.
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- Hamilton Giles
- 05-31-20
Narrator sucks, Book is decent
I listen mainly to cooking and food audiobooks. Big fan of Michael Pollan’s stuff. This isn’t mind expanding like those but I picked up a few things about how flavor works. I have no complaints with the book itself. But the audiobook reader has a voice that was so annoying that I had to force myself to keep listening.
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2 people found this helpful
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- AT
- 07-07-18
Great Listen
It's a highly scientific book. I didn't think I would like it at first but, it grew on me. now I want to try so many new flavor combinations as well as try and seek out the different flavors in any given meal. if you love food and the science behind most things, then, this book is for you. Nararor was pretty great too.
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