Molecular Gastronomy: Exploring the Science of Flavor

This brings the instruments and experimental techniques of the laboratory into the kitchen. Making use of recent research in the biology, chemistry, and physics of food, the author challenges traditional ideas about cooking and eating.

An International Sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes. Herve This discusses the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, This's entertaining revelations are for cooks, gourmets, and scientists alike.