
Nose Dive
A Field Guide to the World’s SmellsCan you tell when someone smells sick or a food has spoiled? Take a deep dive into the world of smells around us—from the ordinary smell of formaldehyde from our keyboard to the delights of spice, floral, and cooking foods. The author familiarizes us with the bits of matter that trigger our perceptions like the citrusy smells of coriander and beer, and the medicinal smells of daffodils and sea urchins.
Written by Harold McGee, the author of the James Beard award-winning book, On Food and Cooking: The Science and Lore of the Kitchen. Since 2010 he has been the visiting lecturer for Harvard University’s course, Science & Cooking.
Quotes:
Perfect for foodies, those interested in science, and the innately curious. Engagingly written, this would be a wonderful ready reference to have on hand. — Library Journal
A tour-de-force . . . a superbly written odyssey around an underrated sense. —Financial Times
The reference book that will make everything you eat seem more interesting. There is fascination and delight on every page. — The Sunday Times (UK)
My own personal sense of smell will never be the same after reading this amazing book. – Susan Rhoads 2/22