Books on Food, Taste and Flavor Page 1
Spence, Charles, Gastrophysics: The New Science of Eating
Amerine, Maynard A. and Edward B. Roessler, Wines: Their Sensory Evaluation
Warren J. Belasco, Appetite for Change: How the Counterculture Took On the Food Industry
G. Campbell-Platt and P.E. Cook, Fermented Meats
Tenaya Darlington, Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings