Your Tasting Brain

"Original, exceptional, informative, fascinating, Your Tasting Brain: A Sensory Approach to Wine, Beer, and Other Pleasures by Mosher will hold an immense appeal for readers with an interest in wine tasting and the medical, physiological, and psychological aspects of how taste becomes flavor and flavor can evoke emotions and meaning in our consumption of food."

* Midwest Book Review *

“Rigorous enough to cite the research, practical enough to change how you eat dinner tonight.”

* Fisher & Farmer *

“Randy Mosher is a writer, consultant, and educator who has spent decades unpacking how taste actually works — and a Chicago-area brewery partner and sought-after global speaker along the way. With five beer books behind him, his sixth widens the lens: how does the brain make sense of flavor? . . . this is a book for two kinds of readers: the scientifically curious, pondering how our brains make sense of chemosensory signals and food lovers chasing taste and enjoyment.”

* Culinary Historians of Canada *

“Mosher’s decades spent practicing the art of tasting while also studying the science behind it pay off handsomely in his newest offering. This accessible text will be tremendously useful for anyone involved in food or beverage work. And anyone who loves to eat and drink thoughtfully will delight in the insights and revelations that Your Tasting Brain offers into the mysteries of gustatory experience. Brilliant!”

-- Ray Daniels, founder of the Cicerone Certification Program

“Mosher gives us an easy-to-digest smorgasbord of information that heightens our tasting experiences. The pleasure of deliciousness has never been more accessible now that Your Tasting Brain is on our table. Mosher blends so much of the otherwise overwhelming and sometimes contradictory insights about taste from science and art into a guidebook that’s both immensely informative and enjoyable.”

-- Charlie Papazian, author of 'The Complete Joy of Homebrewing' and founder of the Brewers Association

“As students, we always stand on the shoulders of those great thinkers who have come before us. Students of beer, wine, mead, and food will stand on Mosher’s shoulders from now on. This book fuses insights into the physiological processes behind chemosensation with appreciation for the mental processes evoking perception. Like Hervé This, Nicholas Kurti, and Harold McGee, Mosher is transforming and advancing the way we understand gustation. Bravo!”

-- Ken Schramm, author of 'The Complete Meadmaker' and cofounder of Schramm’s