"Chemistry of taste and smell" is a fascinating and informative work created by a team of authors under the leadership of Elena Kuznetsova .. This book will be a real discovery for all those who are interested in gastronomy, the science of taste and smell, as well as for those who seek to understand more deeply how our feelings affect the perception of food and the world around us. In The Chemistry of Taste and Smell, readers are immersed in a world where science meets the art of cooking. The authors investigate how chemical compounds in food shape our taste preferences and olfactory sensations. The book reveals the secrets behind our favorite dishes and drinks, explaining why some combinations of products cause us delight, and others - rejection. This is not just a textbook, but a real encyclopedia that will help you understand how to combine ingredients correctly to achieve harmony of taste. The book will be of interest to a wide range of readers: from cooks to professional chefs and students of culinary schools. If you want to learn how your taste buds work, or are looking for inspiration to create unique dishes, “Chemistry of Taste and Smell” will become your reliable assistant. It is suitable for both teenagers and adults who want to expand their knowledge of gastronomy and taste science. The topics raised in the book are diverse and relevant. The authors discuss the impact of culture and tradition on the perception of taste, explore how emotions can change our perception of food, and consider how various factors, such as temperature and texture, affect our sensations. In addition, the book pays much attention to modern trends in gastronomy, including molecular cuisine and the use of unusual ingredients. This makes the "Chemistry of taste and smell" not only informative, but also relevant for the modern reader. Elena Kuznetsova, as the lead author, is known for her deep approach to the study of the science of taste. She is also the author of other popular books on gastronomy and culinary arts. In her works there is always a desire to combine science and cooking, which makes her works especially valuable for those who want not just to cook, but to understand what is behind each recipe. The writing style of the book is easy and accessible, which allows readers to easily absorb complex scientific concepts. The authors use many examples from real life, which makes the material more visual and interesting. Each chapter is filled with fascinating facts and research that makes us think about how we perceive the world around us. If you are looking for books on gastronomy, the science of taste or cooking, “Chemistry of taste and smell” will be an excellent choice. It will not only expand your knowledge, but also inspire new culinary experiments. Read, discover new horizons in the world of tastes and smells and enjoy the process of cooking, which will become not just a routine for you, but a real art.