"‘Tasting tests’ by culinary journalist Joël Broekaert is an accessible book that explains the science of tasting. It is aimed at everyone who wants to deepen their tasting experience and includes insights into flavors, aromas, and the workings of our senses.",
Joël Broekaert explores how flavors and scents work together and highlights scientific and historical aspects of taste development. Among other things, he discusses the use of umami for tastier and healthier eating, and why distinguishing between cinnamon and cloves is impossible without the ability to smell.
This reading book combines research with engaging stories and evolutionary biology, intended to make everyday eating more conscious and enjoyable. It is a valuable addition for everyone who wants to taste and enjoy with more attention."