_{If you are looking for a comprehensive reading about the future of foods, food science and technology. This is the one you should choose. Julian McClements is a Distinguished Professor in food science and he answers questions such as: What is food architecture? How does sound and colour impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? And many others.}

_{Scientists, activists and entrepreneurs have been working to try to end animal agriculture as we know it. In the laboratories of Silicon Valley companies, Dutch universities, and Israeli start-ups, scientists are growing burgers and steaks from animal cells and inventing systems to do so at scale thus allowing us to feed the world without slaughter and environmental devastation. On one side we have cell-cultured meat as the potential best option for sustainable food production, a gold mine for the companies that make it happen, and threat for the farmers and meatpackers that make our meat today.}

_{Charles Spence shows the reader how our senses can be extraordinary, he reveals the importance of placing the plate or how music can affect our way to explore and taste foods. Not just this, he answers questions like ‘why are 27% of drinks bought on aeroplanes tomato juice?’ or ‘why do we consume 35% more food when eating with one more person, and 75% more when with three?’. A very insightful and pleasant read that gives the reader a chance to understand how our senses can influence the way we perceive food and how to play with them.}

_{Gordon M. Shepherd is a neuroscientist who takes the reader on a trip through the “human brain flavour system,” laying the foundations of a new field: neurogastronomy. Shepherd begins Neurogastronomy with the mechanics of smell, mainly how it stimulates the nose from the back of the mouth. He then considers the impact of the flavour system on contemporary social, behavioural, and medical issues. He analyses how flavour engages with the brain regions that control emotion, food preferences, and cravings. This is a book that anyone from casual diners and foodies to wine lovers, chefs, scholars, and researchers will delight in Shepherd’s scientific-gastronomic adventures.}

<sub>Do you ever wonder how our favourite foods came to be the way they are now?

This is a series of entertaining essays. The author, Mark Riddaway travels back through the centuries to tell the fascinating and bizarre stories of some of the everyday ingredients found at London’s Borough Market.</sub>

^{Our senses have a great effect on how we think, how we feel and behave; We definitely do not used them to their full potential! Multisensory expert Russell Jones, in the book, uses his extensive knowledge of sensory science to show us how it is possible to make small changes to our day and experience a different ‘life’. If we want to get the most from our physical exercises or be more efficient at work, enjoy food even more or have a restful night sleep, perhaps we should all read this book and learn more about the power of senses.}