Coffee book introduction: taste the taste you missed

Chinese title: taste the taste you missed

English original name: Taste what you're missing

Also known as Taste:Surprising Stories and Science about Why Food Tastes Good

Author: Barb. Starkey Barb Stuckey

Translator: Xia Yu

Press: Jincheng

Book classification: the principle of food evaluation, non-professional popular science articles, more like the experience sharing articles enjoyed by the author.

Suitable for: have a basic understanding of coffee product evaluation, be interested in some scientific common sense behind sensory experience

Tip: pure text, more than 200,000, less picture, no color page. Some readers give book reviews that are "boring" and "need professional knowledge".

When I tasted several groups of tortilla recipes with my colleagues for the first time, they gave a detailed description of the taste, and the ways and words that described the taste made the author feel incredible and frustrated, and couldn't help thinking, is there something wrong with your mouth? Why can't you feel the difference in the mouth of those colleagues?

Such a plot, deja vu, replace the above "tortilla" with "coffee", and then think about the scene of your first contact with coffee review.

The title of the English reprint gives a clearer summary of the content. The whole book is about how the human body feels the taste and the specific expression of the taste. Browsing the book catalogue can clearly see the logical context of the article, simple and clear.

The first part explains the grasp of taste in different sensory systems of the human body, including taste, smell, touch, vision, hearing, and the way professionals taste taste.

The second part focuses on the traditional sense of "taste", starting with the five basic tastes of "salty", "bitter", "sweet", "sour" and "fresh".

In addition, another important perceptual system, taste, is described, on the basis of which the composition of delicious food is explained.

Although the whole text, the author's description is actually very interesting, as the author himself said, although "I" would like to know the scientific principle of human perception of taste, but "I" is not very interested in pure scientific discourse. although it will refer to the research and development achievements of many scientific research institutions, it is more limited to selecting content that is easy for ordinary people to interpret.

The average reader and the author think the same way, want to know some principles, but reject serious professional scientific papers, think about those technical terms, not everyone is patient enough to digest.

The whole book introduces all kinds of knowledge about "tasting" accumulated during the author's career in a nearly chatting tone. If you have some food tasting experience, the reading experience will be great, otherwise, it can only be as boring and verbose as some readers have commented.

There are a lot of words, which explain the basic principles of taste, but there are no complicated technical terms. If you have enough curiosity and patience for taste evaluation, you can open the book.

Source: Qingdao Xiumen Coffee blog