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Barb Stuckey, who describes herself as a professional food developer (though she once worked as a restaurant inspector), has just released the latest in a recent spate of books on the multisensory perception of flavor [1] (see also [2-4]). This new volume, though, is certainly targeted at a somewhat different audience from the others. It is part memoir, detailing the author’s many years working in a major North American company focused on developing novel food and beverage products, and part self-help book, offering advice on how we could all improve our ability to taste (mindful eating plays a big role here). In his book, Stevenson provided us with what is, and undoubtedly will remain to be, by far the most comprehensive academic summary of pretty much every study that has ever been published concerning how the senses interact to give rise to the emergent property that is flavor (well that is certainly how it felt on reading it) [2]. By contrast, Prescott’s much more easily-digestible contribution to the field tackled the question of why it is that we like what we like when it comes to food and drink [3]. He too dealt with the differing roles of the senses in establishing and maintaining such preferences and, equally importantly, dislikes. And then we had Shepherd’s Neurogastronomy [4], which focused primarily on the neuroscience of retronasal olfaction, given the widely-held belief that is where the majority of the information that contributes to what we normally think of as flavor resides. Stuckey’s approach is much lighter than in any of these other volumes. Her book is packed with personal anecdotes and, along the way, the reader certainly learns an awful lot about her eating habits not to mention those of her husband Roger (about whom, more later). Barb, it turns out, has a thing about tomatoes. The author honestly lays out her position at the start of the book when she states that: “But as someone who had avidly avoided

Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey