The Science of Flavor

For some people, food is just fuel. For the rest of us, food is comfort, joy and nostalgia all rolled into one sensual cuddle.

As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome – it is flavour that brings food into full technicolour life. Yet it’s not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.

For both humble home cooks and chefs, this audiobook aims to reveal flavour’s hidden mysteries, explaining the latest scientific know-how and showing you how to apply it in techniques that will breathe new life in familiar dishes, and perhaps even let you encounter foods in a whole new way.

Medical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), “Dr Stu” is a science and medical writer, presenter and educator. He makes regular appearances on TV, radio, and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the Wellcome Trust – the world’s largest medical research charity.

© 2024 Dr Stuart Farrimond © 2024 DK Audio