"On the eve of her ninth birthday, unassuming Rose Edelstein, a girl at the periphery of schoolyard games and her distracted parents' attentions, bites into her mother's homemade lemon-chocolate cake and discovers she has a gift: she can taste her mother's emotions in the cake. But her gift is no blessing, for her mother - her cheerful, good-with-crafts, can-do mother - tastes of despair and desperation. Suddenly, and for the rest of her life, food...

"Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach. Eating is one of life's greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night out kebab), cheers us up when...

Children explore their five senses, learning what they can see, smell, hear, touch, and taste.

"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by René Redzepi"--

Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe-or to appreciate-fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects...

Provides examples and illustrations of taste, one of the five senses.

"Introductory text explains the function and experience of the sense of taste. Intended for grades two through five"--Provided by publisher.

When his Granny Frannie wants something sweet for dessert, young Sammy decides to play a trick on her.

"The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. In this deep and fascinating exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, award-winning author Jennifer McLagan makes a case for this...