On Smells and Aromas in Cooking and Beyond. Where Strange, Horrible, and Wonderful Smells Come From

Harold McGee, author, James Beard Award winner, and leading expert in the science of food and cooking, presents an extensive exploration of the long-forgotten world of smells. In «On Smells and Aromas in Cooking and Beyond», McGee takes us on a sensory adventure: from sulfurous earth, formed over four billion years ago, to the fruit-laden mountain ridge of the Tien Shan north of the Himalayas, to the keyboard of your laptop, where special notes can be traced between the keys. We will sniff the ordinary (wet pavement and freshly mown grass) and the extraordinary (amber and truffles), the delightful (roses and vanilla) and the provocative (swamps and durians). McGee introduces us to the real particles of matter that we inhale — the molecules that trigger our perception, evoking citrus smells of coriander and beer, as well as the healing scents of daffodils and sea urchins. Starting with the origins of these molecules in interstellar space, McGee moves through the smells of our planet, the air and oceans, forests, meadows, and cities, including the aromas of incense, perfumes, wine, and food.