Nose Dive Nose Dive

Nose Dive

A Field Guide to the World's Smells

    • 4.5 • 2 Ratings
    • $14.99
    • $14.99

Publisher Description

The ultimate guide to the smells of the universe – the ambrosial to the malodorous, and everything in between – from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking

From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfurous nascent earth more than four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of phenol and formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and the extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell one another. We'll smell ourselves.

Through it all, McGee familiarizes us with the actual bits of matter that we breathe in—the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them—before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food.

Here is a story of the world, of every smell under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interweaving them with personal observations, he reveals how our sense of smell has the power to expose invisible, intangible details of our material world and trigger in us feelings that are the very essence of being alive.

GENRE
Science & Nature
RELEASED
2020
October 20
LANGUAGE
EN
English
LENGTH
688
Pages
PUBLISHER
Penguin Publishing Group
SELLER
PENGUIN GROUP USA, INC.
SIZE
13.9
MB

More Books Like This

The Right Chemistry The Right Chemistry
2012
Napoleon's Buttons Napoleon's Buttons
2003
Most Delicious Poison Most Delicious Poison
2023
The Forager's Handbook The Forager's Handbook
2022
The Global Forest The Global Forest
2010
Foraging for Survival Foraging for Survival
2020

More Books by Harold McGee

On Food and Cooking On Food and Cooking
2007
Keys to Good Cooking Keys to Good Cooking
2010
Under Pressure Under Pressure
2016
La buena cocina La buena cocina
2011
Aromas del mundo Aromas del mundo
2021
Comida e cozinha Comida e cozinha
2014

Customers Also Bought

Apéritif Apéritif
2018
Pulp Pulp
2023
Phoenix Claws and Jade Trees Phoenix Claws and Jade Trees
2015
What Einstein Told His Cook: Kitchen Science Explained What Einstein Told His Cook: Kitchen Science Explained
2010
Jacques Pépin Art of the Chicken Jacques Pépin Art of the Chicken
2022
Grist Grist
2021