{"product_id":"9780231133135","title":"Molecular Gastronomy: Exploring the Science of Flavor","description":"\u003cp\u003eAn international sensation, \u003ci\u003eMolecular Gastronomy\u003c\/i\u003e debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":47027138822384,"sku":"9780231133135","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780231133135_p0.jpg?v=1763678572","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780231133135","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}