Bob Holmes

Fascinating....Flavour, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater.

A User's Guide to Our Most Neglected Sense

Why should you serve red wine with classical music and white wine with pop music? 
 What is it about a heavier bowl that makes your pudding taste better? 
 And how can you make your food taste saltier without adding more salt? 
 
 If any of these questions has sparked your appetite you need to read Flavour. 
 
New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He’s travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists and farmers, attended the weirdest conventions, and even received very rare access to one of the world’s few highly secretive flavour houses. 
 
For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what’s on your plate and in your glass. 
 
A fascinating and surprising exploration into a world of high-definition flavour.

Flavour

About us

About Us (Header 4)

Kate-Atkinson

James-Baldwin

Marian-Keyes

haruki-murakami-320×320-1

Richard-Osman

Malorie Blackman

Lisa-Jewell

Charlie-Mackesy

Authors (Header 3)

Children&#039;s

Company

Discover

Fiction

Non-fiction

Penguin Classics

Penguin Shop (Header 5)

Useful links

Work with us

prhuk-authors

Discover the Penguin books that shaped us

Bob Holmes

Praise for Flavour

Endlessly fascinating. A terrific book.

Fascinating....Flavour, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater.

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter