How to Taste is a well-organized and thoroughly researched book about the science of tasting. Naglich writes in a tone that is understandable to the lay person, but includes just enough technical details for the reader who wants to nerd out. It was interesting to learn about the many types of taste specialists that exist (beer, wine, chocolate, whiskey, etc...)

I've done a few casual tastings in my home (chocolate, wine), so I was interested in diving deeper into the subject. I especially enjoyed the chapter 11--What Tasters Know, which covers air, heat, terroir, and some very practical tips for eating while traveling.

I would suggest this book to someone who already has some interest in tasting science. Without it, this book could be a bit too technical, specific, and long.

Overall, I am glad I read this book, and the topics presented have given me skills/exercises I can utilize for future tastings

Many thanks to Netgalley and Kensington Books—Citadel for providing this ARC in exchange for an honest review..

You might think, as did I, that being a supertaster is something a person is born with. Naglich goes deep, into the question of taste and shows how anyone can become a better taster. With engaging interviews, great analysis, and practical exercises, this is a great addition to the layman's knowledge of taste and smell.

This book is a detailed and comprehensive guide to transform the reader from a person who eats to a person who tastes. In this book, the reader will learn how their senses of taste and smell work, what influences them, and how to heighten them.

The author shows how to better communicate what we taste and the way smells impact our memory.

In the second chapter “How to Taste”, the author shares a seven-step tasting method, which she’s acquired after years of sensory training both in the classroom and with specialists.

By the end of this book, you’ll come away knowing how the senses respond to different foods. You’ll also learn why your taste buds respond to variables such as food temperature and background music; how to judge the acidity of anything, from a cup of tea to a piece of dark chocolate—and how understanding flavor can impact the way you understand the world.
Definitely recommend

Thank you to Mandy Naglich, NetGalley, Kensington Books – Citadel for the arc of this book

I enjoyed this book but I cannot see it applying to any of the clientele in our branch of the library. Sure, food that tastes good is wonderful but I am dealing with a clientele who has to choose between food and shelter most months.

Remniscent of "Salt, Fat, Acid, Heat", a foodie would love this book but I just cannot apply it to my specific readers. Focusing on the taste of your food is great and I enjoyed the stories (the author is a beer-tasting expert ... 100 Advanced Cicerones are the world's top beer tasters) but I will only recommend it to my foodie friends and family as it is a very technical and specialized read.

#shortbutsweetreviews