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When I began research on For the Love of Hops about 70 percent of the hops grown worldwide were valued simply for the bitterness they added to beer, but that was about to flip completely. Today, new varieties like Citra and Mosaic are powerful brands, with aromas and flavors that hops never exhibited in the past. That’s why the book begins with a deep dive into how and why we smell and taste what we do, something these books helped me better understand.
Gordon Shepherd gave the developing science of neurogastronomy – which studies how the human brain perceives food from the information processed through smell, taste, sight, touch, and hearing – its name. A leading expert on olfaction, he is perfectly qualified to draw the link between aroma and flavor, and why Luca Turin would claim that smell provides 90 percent of what we taste. His description of the importance of retronasal smell, and the mechanics involved, turned a term that was fun to toss around tasting beer with friends into a revelation.
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception…
I’m a science writer, and I’m often inspired to explore topics in my daily life. I grew up shying away from being touched, and it wasn’t until I was older that I started to consider why. I was so compelled by this question, and more basic scientific ones such as what the sense of touch even is, that I wrote a whole book about it. Along that journey and beyond, I read about the other senses to see how other authors tackled similar subjects. Each book reminds me that I’m not just a brain floating around but a body full of sensation.
Luca Turin, a biophysicist and writer, is obsessed with smell. You know those poetic-seeming, almost made-up descriptors we see in wine marketing? Well, that’s how he talks about smells. Turin also wants to figure out how we smell, which we still don’t know the answer to. Ultimately, by delving into some past research and building on it, he finds some answers, though they’re still not widely embraced.
Burr shares Turin’s story about the complexities of navigating the world of sensory science, especially as a passionate iconoclast. It also left me thinking about the art and science of sensing and about who has more expertise–the seasoned perfumer who can detect the fine notes within a glass bottle or the research scientist trying to describe the smell in a purely factual, scientific way.
The Emperor of Scent tells of the scientific maverick Luca Turin, a connoisseur and something of an aesthete who wrote a bestselling perfume guide and bandied about an outrageous new theory on the human sense of smell. Drawing on cutting-edge work in biology, chemistry, and physics, Turin used his obsession with perfume and his eerie gift for smell to turn the cloistered worlds of the smell business and science upside down, leading to a solution to the last great mystery of the senses: how the nose works.
When I began research on For the Love of Hops about 70 percent of the hops grown worldwide were valued simply for the bitterness they added to beer, but that was about to flip completely. Today, new varieties like Citra and Mosaic are powerful brands, with aromas and flavors that hops never exhibited in the past. That’s why the book begins with a deep dive into how and why we smell and taste what we do, something these books helped me better understand.
This is also a book about what the nose doesn’t know, dispelling myths as well as digging into what scientists actually know in words non-scientists can understand. It is interesting to learn that blind people do not have enhanced powers of smell. It is positively illuminating to read, “Odors are perceptions, not things in the world. The fact that a molecule of phenylethyl alcohol smells like a rose is a function of our brain, not a property of the molecule.”
Everything about the sense of smell fascinates us, from its power to evoke memories to its ability to change our moods and influence our behavior. Yet because it is the least understood of the senses, myths abound. For example, contrary to popular belief, the human nose is almost as sensitive as the noses of many animals, including dogs; blind people do not have enhanced powers of smell; and perfumers excel at their jobs not because they have superior noses, but because they have perfected the art of thinking about scents.In this entertaining and enlightening journey through the world of aroma,…
When I began research on For the Love of Hops about 70 percent of the hops grown worldwide were valued simply for the bitterness they added to beer, but that was about to flip completely. Today, new varieties like Citra and Mosaic are powerful brands, with aromas and flavors that hops never exhibited in the past. That’s why the book begins with a deep dive into how and why we smell and taste what we do, something these books helped me better understand.
Harold McGee, known for his books on cooking, brings molecules to life in Nose Dive. The book truly is a field guide, with tables throughout listing the source of aroma compounds, the components smell, and the responsible molecules. For instance, looking at molecules explains why Europeans might think American garden strawberries smell more like pineapple than strawberry. Nose Dive is also inspiring. “When we nose an intriguing flower or finger a leaf or sip a cola, and take the time to sniff repeatedly and searchingly for component smells, we experience their qualities more fully than when we smell with brain on autopilot,” McGee writes.
The ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking
From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfurous nascent earth more than four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to the keyboard of…
I’m a foodie at heart and grew up working in a family restaurant. I currently live in Los Angeles, where I’m delighted to have access to all sorts of edible goodies. As a writer, I insert food into my books, specifically in my culinary cozy mysteries, which have murder—and recipes! I also adore the idea of the fantastical; as a kid, I often created entire imaginary worlds during playtime. I’m happy to combine both loves in my newest series, the Magical Fortune Cookie books.
What spoke to me the most was the concept of innate magical talent, and that power can be unlocked in an individual.
I liked how Bender’s constructed world made sense to me—a contemporary reality that could also contain the imaginative. Rose discovers her talent at an early age, tasting people’s emotions by their food; I loved the brilliance and simplicity of this idea. I also appreciated the layered story beyond the magic as I got to follow Rose’s emotional growth journey.
_______________________________ On the eve of her ninth birthday, Rose Edelstein bites into her mother's homemade lemon-chocolate cake and discovers she has a magical gift: she can taste her mother's emotions in the slice. All at once her cheerful, can-do mother tastes of despair and desperation. Suddenly, and for the rest of her life, food becomes perilous. Anything can be revealed at any meal.
Rose's gift forces her to confront the truth behind her family's emotions - her mother's sadness, her father's detachment and her brother's clash with the world. But as Rose grows up, she learns that there are some…
Thomas Cathcart and Daniel Klein have been thinking deep thoughts and writing jokes for decades, and now they are here to help us understand philosophy through jokes, and jokes through philosophy. They like philosophy and they like jokes, not necessarily in that order. Best of all, they like combining them.
About Philosophy is an introductory text that covers all the major fields of philosophy in an easy-to-read language, interspersed with short selections from the major philosophers. It has been a best-selling leader in the field for more than forty years and it is written by an internationally recognized author of more than twenty books.
I’m fascinated by robots. As a former computer programmer, systems analyst, and consultant, I’ve had an interest in technology since my first programming class in high school. I’ve been to robotics labs in Boston, Massachusetts, and Lausanne, Switzerland. My husband is a mechanical/software engineer, so STEM is a big part of our lives. In addition to Robo-Motion, I’m the author of a number of Minecraft books with STEM and coding sidebars. I’ve also published many magazine articles, one of which was the inspiration for this book. I wrote about the CRAM cockroach robot for the March 2017 issue of MUSE.
The robots in this book are cute and funny. In comic book format, a red robot and a blue robot get upset with each other but still maintain their friendship. In each of the three stories, the robots deal with misunderstandings, bad advice, hurt feelings, and apologies. The book made me laugh, which is never a bad thing.
Meet two robots who are best friends and learn through their mistakes and make-ups that even robots aren't perfect in this silly and sweet three-part picture book.
Red Robot and Blue Robot are very good friends. But sometimes friends say the wrong thing. And sometimes friends don't understand. And, very often, friends make mistakes. In three hilarious and heartwarming stories, Red Robot and Blue Robot find out that even robots aren't perfect but that doesn't mean they aren't perfectly best friends.
My passion for ancient history and archaeology began in secondary school when I started learning Latin and we were taken on a field trip to Fishbourne Roman Palace. By the time I started my MA at Bristol, my obsession with ancient Roman housing was well and truly established, and it quickly became clear to me that this was the area that I wanted to study for my PhD. Now as an Associate Professor in Ancient History and Archaeology at Royal Holloway, University of London, I have been very lucky to study and teach a range of areas in ancient history and archaeology, including my beloved area of the Roman domestic realm.
Hamilakis’s Archaeology and the Senses was one of the first books I read when starting to explore multisensory history, and it totally altered my view of how we study the past.
Focusing on Bronze-Age Crete, Hamilakis examines how archaeology has engaged with the bodily senses thus far and critiques its emphasis on sight and the traditional hierarchy of the five senses in the west.
Moreover, he proposes an innovative and exciting means by which archaeology can move beyond its focus on visual experiences of artefacts, environments, and materials to bring in lost and neglected, yet just as important, bodily senses such as sound, smell, taste, and touch.
Through this approach to archaeology he seeks to evoke a deeper, richer insight into the breadth of human experience in past societies.
This book is an exciting new look at how archaeology has dealt with the bodily senses and offers an argument for how the discipline can offer a richer glimpse into the human sensory experience. Yannis Hamilakis shows how, despite its intensely physical engagement with the material traces of the past, archaeology has mostly neglected multi-sensory experience, instead prioritising isolated vision and relying on the Western hierarchy of the five senses. In place of this limited view of experience, Hamilakis proposes a sensorial archaeology that can unearth the lost, suppressed, and forgotten sensory and affective modalities of humans. Using Bronze Age…
I’m a science writer, and I’m often inspired to explore topics in my daily life. I grew up shying away from being touched, and it wasn’t until I was older that I started to consider why. I was so compelled by this question, and more basic scientific ones such as what the sense of touch even is, that I wrote a whole book about it. Along that journey and beyond, I read about the other senses to see how other authors tackled similar subjects. Each book reminds me that I’m not just a brain floating around but a body full of sensation.
This is THE book to read on the senses, so I’m stating the obvious here. But let me tell you why it must be at the top of my list. Diane Ackerman takes us through a series of sensuous experiences, from extreme cold to a delicious massage to a thought-provoking meal.
But what’s remarkable is that because she’s a poet, her words pull you out of your mind and into your eyes, ears, nose, mouth, and skin cells. Here’s just one line. “Words are small shapes in the gorgeous chaos of the world. But they are shapes; they bring the world into focus, corral ideas, hone thoughts, paint watercolors of perception.” Like it? This book is full of them, and they left me tingling.
Diane Ackerman's lusciously written grand tour of the realm of the senses includes conversations with an iceberg in Antarctica and a professional nose in New York, along with dissertations on kisses and tattoos, sadistic cuisine and the music played by the planet Earth.
“Delightful . . . gives the reader the richest possible feeling of the worlds the senses take in.” —The New York Times
My passion for ancient history and archaeology began in secondary school when I started learning Latin and we were taken on a field trip to Fishbourne Roman Palace. By the time I started my MA at Bristol, my obsession with ancient Roman housing was well and truly established, and it quickly became clear to me that this was the area that I wanted to study for my PhD. Now as an Associate Professor in Ancient History and Archaeology at Royal Holloway, University of London, I have been very lucky to study and teach a range of areas in ancient history and archaeology, including my beloved area of the Roman domestic realm.
Historian Mark Smith has written widely on the topic of understanding sensory experiences of the past.
At just over 100 pages long, his most recent book is an excellent insight into the field for both those new to it, and those who are already familiar with writing history of the senses.
Starting with an overview of the origins of sensory history and moving through to consider both the strengths and challenges of current research in this area, Smith concludes this book with a clear, accessible, and persuasive argument for future directions of work in the field.
I cannot recommend this book highly enough for anyone interested in exploring sensory history!
A Sensory History Manifesto is a brief and timely meditation on the state of the field. It invites historians who are unfamiliar with sensory history to adopt some of its insights and practices, and it urges current practitioners to think in new ways about writing histories of the senses.
Starting from the premise that the sensorium is a historical formation, Mark M. Smith traces the origins of historical work on the senses long before the emergence of the field now called "sensory history," interrogating, exploring, and in some cases recovering pioneering work on the topic. Smith argues that we are…
