175 records matched your query       

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001 0C5AD706C87711EDB34712E023ECA4DB
003 SILO
005 20230322010036
008 220417t20222020nyua     b    001 0 eng d
020    $a 9780143110897
020    $a 0143110896
035    $a (OCoLC)1311242595
040    $a YDX $b eng $e rda $c YDX $d NYP $d OCLCF $d SILO
050  4 $a QP458 $b .M42 2022
082 04 $a 612.8/6 $2 23
100 1  $a McGee, Harold, $e author.
245 10 $a Nose dive : $b a field guide to the world's smells / $c Harold McGee ; [illustrations of chemical structures by Alice Phung].
264  1 $a [New York] : $b Penguin Books, $c 2022.
300    $a xxxii, 653 pages : $b illustrations ; $c 23 cm
500    $a "First published in the United States of America by Penguin Press, an imprint of Penguin Random House LLC, 2020"--Title page verso
504    $a Includes bibliographical references (pages 601-634) and index.
505 00 $t Conclusion: My second grouse. $t Introduction: A sense for the essential -- $t Among the stars -- $t Planet Earth, early life, stinking sulfur -- $t Life's starter set -- $t Animal bodies -- $t Animal signals -- $t The human animal -- $t Sweet smells of success -- $t Plant volatile families: green, fruity, flowery, spicy -- $t Moss, trees, grasses, weeds -- $t Flowers -- $t Edible greens and herbs -- $t Edible roots and seeds: staples and spices -- $t Fruits -- $t The land: soil, fungi, stone -- $t The waters: plankton, seaweeds, shellfish, fish -- $t After-life: smoke, asphalt, industry -- $t Fragrances -- $t Cooked foods -- $t Cured and fermented foods -- $t Conclusion: My second grouse.
520    $a "From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfurous nascent earth more than four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of phenol and formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and the extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell one another. 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 every smell 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 interweaving them with personal observations, he reveals how our sense of smell has the power to expose invisible, intangible details of our material world and trigger in us feelings that are the very essence of being alive."-- $c Provided by publisher.
650  0 $a Odors.
650  0 $a Smell.
650  0 $a Chemical senses.
650  7 $a Chemical senses. $2 fast $0 (OCoLC)fst00853199
650  7 $a Odors. $2 fast $0 (OCoLC)fst01043912
650  7 $a Smell. $2 fast $0 (OCoLC)fst01121562
700 1  $a Phung, Alice, $e illustrator.
941    $a 1
952    $l UNUX074 $d 20230322013358.0
956    $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=0C5AD706C87711EDB34712E023ECA4DB
994    $a Z0 $b NIU