The Science of Flavour

Regular price LE 2,244.00

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Estimate delivery times: 2-3 days (Egypt)

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The Science of Flavour
The Science of Flavour
Regular price LE 2,244.00

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.

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.

Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

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I am like a freight train. Working on the details, twisting them and playing with them over the years, but always staying on the same track. I design from instinct. It’s the only way I know how to live. What feels good.

Shipping from USA

– Tonal stitching: 98% cotton, 2% elastane.
– Supple and stretch knit with a rich touch of wool.
– Model: Model is 6′1″, wearing a size M.

Sample Numbered List

1. Tonal stitching: 98% cotton, 2% elastane.
2. Supple and stretch knit with a rich touch of wool.
3. Model: Model is 6′1″, wearing a size M.

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