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The tongue is used to talk, to eat ice cream, to make faces, and sometimes to lick the plate. Thus begins this delightful exploration of the organ of flavor in a hybrid book blending literature, philosophy, and culinary curiosity. What does the tongue really do? Why do we crave sweets? Is spiciness a flavour or a sensation? How does taste interact with smell, sight, and even emotions? Where does tasting end and smelling begin? These questions and more are tackled through a mixture of informative, narrative, and lyrical prose that brings the world of taste to life in unexpected ways. Co-authored by poet and philosopher Micaela Chirif and culinary critic Ignacio Medina, this book invites readers into a world of taste-examining flavours, textures, and the surprising connections between them. Complemented by Andrea Antinori's imaginative and colourful illustrations, this book turns the act of eating into a sensory experience full of wonder.
The tongue is used to talk, to eat ice cream, to make faces, and sometimes to lick the plate. Thus begins this delightful exploration of the organ of flavor in a hybrid book blending literature, philosophy, and culinary curiosity. What does the tongue really do? Why do we crave sweets? Is spiciness a flavour or a sensation? How does taste interact with smell, sight, and even emotions? Where does tasting end and smelling begin? These questions and more are tackled through a mixture of informative, narrative, and lyrical prose that brings the world of taste to life in unexpected ways. Co-authored by poet and philosopher Micaela Chirif and culinary critic Ignacio Medina, this book invites readers into a world of taste-examining flavours, textures, and the surprising connections between them. Complemented by Andrea Antinori's imaginative and colourful illustrations, this book turns the act of eating into a sensory experience full of wonder.