Food. What feelings does it evoke

At the table, we use not only a knife and fork, but also all our senses. Good food is pleasing not only to the taste and smell, but also to the sight and touch. A wonderful meal in pleasant company can be compared to a whole symphony. And who better than the Italians, who combined the red Native American tomato with yellow Arabic pasta and adorned the dish with fragrant green basil, knows this best?
Food has many flavors and aromas, it is constantly traveling. Food appears above the ground and below the ground, arriving to us from here and there. When we like it, we are ready to "lick our fingers"; when we don’t like it, we spit it out (though, of course, it’s better not to do that in public). Did you know that carrots were first cultivated in Afghanistan 5,000 years ago? That pasta was invented by Arabs in the 9th century, and the first chops were prepared by Mongolian nomads? And that the famous corn flakes were created by a doctor for his patients who needed a diet?
This book is a true guide to the world of food. You will learn not only about the senses we use to perceive food and the feelings that food evokes in us, but also the history of many products, the breeding of new varieties of vegetables, and the use of seemingly completely inappropriate ingredients (like cuttlefish ink) in the most famous dishes around the world.
Embark on a real culinary journey around the world, using all five senses: sight, smell, touch, hearing, and taste. This book will make your stomach growl and awaken the desire to try food you don’t yet know!