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

As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike.

Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) 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.

Other cookbooks by this author

• Especias (The Science of Spice): Orígenes de las especias y principios básicos para usarlas y combinarlas (Spanish Edition)
• La Science de la Cuisine: Plus de 170 questions-réponses pratiques
• The Science of Cooking: Every Question Answered to Perfect Your Cooking
• The Science of Cooking: Every Question Answered to Perfect Your Cooking
• The Science of Cooking and How Food Works the Facts Visually Explained: Two Book Collection Set
• The Science of Flavor: Unlock the Secrets Behind the Art of Flavorful Cooking
• The Science of Gardening: Discover How Your Garden Really Grows
• The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking
• The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
• Spice: Understand the Science of Spice, Create Exciting New Blends, and Revolutionize Your Cooking