Nose Dive: A Field Guide to the World's Smells

俯衝：世界氣味指南

基本信息

Author：Harold McGee

Format：Hardback | 688 pages

Dimensions：183 x 239 x 33mm | 1,043g

Publication date：20 Oct 2020

Publisher：Penguin USA

Language：English

ISBN10：1594203954

ISBN13：9781594203954

頁面參數僅供參考，具體以實物為準

書籍簡介

哈羅德·麥吉，詹姆斯·比爾德獲獎作家，食品和烹飪科學的主要專家，對令人驚歎的氣味世界進行了廣泛的探索。在《俯衝：世界氣味指南》中，麥吉帶我們踏上了一段充滿感官的冒險之旅，從40億年前的硫化物初生的地球，到喜馬拉雅山以北芳香四溢的天山，再到你筆記本電腦的鍵盤，在鍵盤間釋放出一絲甲醛的氣息。我們會聞到普通的(潮濕的路面和割過的草)和非凡的(新鮮的麪包和巧克力)，甜美的(玫瑰和香草)和不愉快的(變質的肉和臭雞蛋)。我們可以聞到對方的味道。我們會聞到自己的味道。

通過這一切，麥吉讓我們熟悉了我們吸入的實際物質——這些分子觸發了我們的感知，激發了香菜和啤酒的柑橘味，以及水仙花和海膽的藥用氣味。就像物質世界中的一切一樣，分子也有歷史。我們每天聞到的許多分子早在有任何生物出現之前就存在了——甚至早在有一個行星可以讓這些生物生存之前。從這些分子在星際空間的起源開始，麥吉在我們星球的氣味中向前移動，空氣、海洋、森林、草地和城市，一直到薰香、香水、酒和食物的氣味。

這是一個關於世界的故事，關於我們所有人鼻子底下的氣味。《俯衝：世界氣味指南》以其驚人的學識和獨創性，提煉了氣味背後的科學知識，並將其轉化為一本易懂又有趣的指南，只有McGee才能做到這一點。結合生物學和化學的*見解，並結合個人的觀察，麥吉揭示了我們的嗅覺如何有能力揭露我們物質世界和生活中無形的、無形的細節，並觸發我們的感覺，這些感覺是生命的本質。

From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. 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 all of the smells 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 interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

作者簡介

哈羅德·麥基寫關於食物和烹飪的科學。他著有獲獎的經典著作《關於食物和烹飪：廚房的科學和知識以及烹飪的祕訣：*食物和食譜指南》，還曾是《紐約時報》的專欄作家。他曾被《好胃口》雜誌提名為年度美食作家，還被《時代》雜誌提名為年度全球*影響力人物。自2010年以來，他一直擔任哈佛大學“科學與烹飪：從高級烹飪到軟物質科學”課程的客座講師。

Harold McGee writes about the science of food and cooking. He is the author of the award-winning classic On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, and a former columnist for The New York Times. He has been named food writer of the year by Bon Appétit magazine and to the Time 100, an annual list of the world's most influential people. Since 2010, he has been a visiting lecturer for Harvard University's course "Science & Cooking: From Haute Cuisine to Soft Matter Science."