Book of the Week/Free Press Book Review 3/13/12

Why do some of us hate asparagus and love chocolate? What makes a fresh strawberry taste so delicious?

What is it about cauliflower, cabbage, or cinnamon that sparks some of our palates but does nothing for others’?

What gives coffee its robust flavor most of us enjoy so much?

Have you ever wondered what was “missing” from the one dish you were cooking?

Professional food developer Barb Stuckey explains all the above and more in her new book Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good (Free Press, 2012). Not just for “foodies”, this is one book that embraces enjoying even the most everyday foods as cultural experiences by using not only the sense of taste, but also smell, touch, and even hearing.

In Taste What You’re Missing, readers learn how to get more enjoyment from foods they already eat on a regular basis. Barb Stuckey has many exercises throughout her book as well as some delectable recipes to embrace our palates. By understanding the anatomy of taste, we learn to appreciate the most mundane of food – whether it’s fast food, gourmet dining out, or the common meals we whip up at home.

This is a book for any lover of food or even someone seeking a way to appreciate the joy of eating for the very first time, through not only the aforementioned recipes and experiments, but also additional resource information and excellent stories of people who lost senses of taste, sight, hearing, or smell. Believe it or not, it is possible to eat without the presence of one sense, and Stuckey has many stories that will fascinate her readers.

Taste What You’re Missing sheds light on being more to explore about food than what we already thought we understood. We just need the right focus, and this book is indeed the right one to show us how to appreciate the art of eating!

Rating: 5.0/5.0