For the Curious — Further Reading
A short shelf, all real and all worth the room they take.
- Jean Anthelme Brillat-Savarin, The Physiology of Taste (1825) — the patron text of this whole enterprise.
- Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (rev. 2004) — the indispensable modern reference.
- Samin Nosrat, Salt, Fat, Acid, Heat (2017) — the four elements as a working philosophy of the stove.
- Bob Holmes, Flavor: The Science of Our Most Neglected Sense (2017).
- Gordon M. Shepherd, Neurogastronomy: How the Brain Creates Flavor and Why It Matters (2011).
- Charles Spence, Gastrophysics: The New Science of Eating (2017).
- Ole G. Mouritsen & Klavs Styrbæk, Umami: Unlocking the Secrets of the Fifth Taste (2014), and Mouthfeel (2017).
- Barb Stuckey, Taste What You're Missing (2012).
- Rachel Herz, The Scent of Desire (2007) — on smell, memory and emotion.
- John McQuaid, Tasty: The Art and Science of What We Eat (2015).
- Nik Sharma, The Flavor Equation (2020) — flavour, feeling and the modern cook.