Expanding on the startling discovery that the brain creates the taste of wine, a neurologist explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics.
Cites the health-compromising qualities of cheese and its immoderate consumption, outlining a radical program for losing weight, improving overall health and managing cheese cravings.
Collects fifty years' worth of the award-winning author's essays on food, travel, and the arts, which have appeared in scholarly journals, popular magazines, and newspapers as varied as "The New York Times," "Saveur," and "Vogue."
The young gastronomist formerly behind New York magazine's Grub Street food blog presents a culinary history of America that chronicles the diverse cultures that shaped the nation's cuisine, using long-forgotten recipes to explain how eight distinct flavors changed how we eat.
The award-winning author of Bitters takes readers on an exhilarating tour of the Italian countryside where he opens their eyes to the rich history and vibrant culture of amaro today, shows how contemporary mixologists are incorporating it into a delicious and eclectic array of cocktails and provides more than 100 recipes for using amaro in food and drink.
From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-loved Cakes From Past to Present
Describes the rich history of American cake baking, from colonial times to the present, and includes such cake recipes as New Orleans king, chocolate stout, angel food, red velvet, and pineapple upside-down.