We enjoy our morning coffee or gourmet dinner largely unaware of the complex interplay between our taste buds, smell, touch, sight, and even our expectations that creates what we call "taste." Although we encounter taste several times a day, we know very little about it and therefore simply do not notice the smallest details of what we eat or drink. As a result, the whole richest world of taste is reduced for us to a kind of "background" sensation. We can enrich our lives through the world of taste, but to do so, we need to learn a little more about it: how we perceive taste, how it is created and how to maximize it. This book is a kind of guide to the world of taste - from neuroscience to the science of food production - that will help you understand much better what taste is and how to use thisknowledge to enrich the taste experience.