I heard about this book when I came across a review written about it by Professor Charles Spence – The Head of Experimental Psychology at Oxford University. His review whet my appetite enough that I went right ahead and bought it. It is a great book for anyone interested in how we percieve food and flavour, and wants to understand how we can maximise our enjoyment of eating and dining.

The book contains references to case studies and experiments which relate to the topic at hand, and provides a good balance between being knowledgable and interesting. There is also a decent dose of science and theory sprinkled throughout what is overall an easy and enjoyable read.

‘What if you could get more sensory input, and hence more enjoyment, from the foods you’re already eating? You can with a little bit of understanding and practice. Taste What You’re Missing explains the science behind what’s happening in your mouth, nose, and mind when you eat. Stuckey tells fascinating stories about people who’ve experienced changes or loss of one of their senses, to illuminate aspects of taste many readers never would have noticed or appreciated. People who have damaged their tongues and lost a certain amount of sensitivity; people with anosmia–no sense of smell–like Ben of Ben & Jerry’s Ice Cream, who compensates for not smelling by having a super-feel and texture to his product. By understanding the anatomy and physiology of taste, you’ll be able to better appreciate food, whether it’s you doing the cooking or whether you’re just doing the eating.’ Amazon

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