The ultimate guide to the smells of the universe - the ambrosial to the pungent, 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 the leading expert on the science of food and cooking, comes the extensive and wide-ranging exploration of the awe-inspiring world of smell. In UNTITLED ON SMELL, McGee takes us on a sensory-filled adventure, from the sulfurous aroma of the nascent earth over 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, bonfires, and cut grass) and extraordinary (fresh bread, wine, and chocolate), the delightful (roses, incense, and vanilla) and the unpleasant (skunks, 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 smell of celery root and beer and the medicinal smell of daffodils and sea urchins. And like everything in the physical world, molecules have history. Many of the molecules that we smell every day existed long before any creature was around to smell them - before there was even on a planet for those creatures to live on. Beginning with the origins of those molecules, which is the very origin of the universe and earth itself, McGee moves outward through time and space, through the smells of 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 the story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, UNTITLED ON SMELL distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of sensory biology and flavor chemistry, and interwoven with personal insights, 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.
