A Taste of Molecules: In Search of the Secrets of Flavor (Women Writing Science)

Food and science have been linked even before (and since) that iconic scientific tool, the pH scale, was developed in 1909 at a famous European brewery. The book begins with the story of a Belgian beekeeper who turns to science to give a taste-makeover to mead (or "honey wine"). The author then explores how food memories are tested at a Dutch research center called the Restaurant of the Future; discovers how much skill it takes to make banana flavor in the lab; and experiments on a group of scientists during a surprise meal eaten in the dark. Food and family, stories and memories -- A Taste of Molecules is a journey of the senses that will delight foodies and science enthusiasts alike. Recipes include Belgian Hop Shoots with Smoked Salmon, and a cocktail with dancing molecules.