Nose Dive : A Field Guide to the World's Smells

Harold McGee

ISBN 10: 0340963220 / ISBN 13: 9780340963227

Published by Hodder And Stoughton Ltd. Okt 2020, 2020

About this Item

Neuware - The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award.What is smell How does it work And why is it so important HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense.Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys.A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses.DIVE IN!

Seller Inventory # 9780340963227

Bibliographic Details

• Title: Nose Dive : A Field Guide to the World's Smells
• Publisher: Hodder And Stoughton Ltd. Okt 2020
• Publication Date: 2020
• Language: English
• ISBN 10: 0340963220
• ISBN 13: 9780340963227
• Binding: Buch
• Condition: Neu
• Dimensions: 241W x 165H x 53D millimeters 241 millimeters width by 165 millimeters height by 53 millimeters depth
• Weight: 920 grams

About this title

Synopsis

"Marcel Proust's famous madeleine surprised his narrator with a strong emotion that he traced back to an idyllic, forgotten time in childhood. My first taste of grouse as part of a traditional British lunch seemed full of significance even though there had been no grouse in my past, and it was as if I were touching something essential in myself and in the world. That mystifying surpise set me off on a search for the latest insights of sense and flavour."
Harold McHee

Savouring the World is a wide-ranging survey of taste and smell - two senses that have a powerful but largely overlooked influence on our everyday lives. This book will not only explain how these senses truly work, but also how to enjoy them more actively to transform your relationship with flavour.

Harold McGee's acclaimed On Food & Cooking won the André Simon Food Book of the Year and is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. Savouring the World promises to intrigue and amaze foodies just as much.

'McGee is the man who transformed most curious people's understanding about food.'
Guardian Weekend