Food and science have been linked even before (and since) that iconic scientific tool, the pH scale, was developed in 1909 at a famous European brewery. The book begins with the story of a Belgian beekeeper who turns to science to give a taste-makeover to mead (or "honey wine"). The author then explores how food memories are tested at a Dutch research center called the Restaurant of the Future; discovers how much skill it takes to make banana flavor in the lab; and experiments on a group of scientists during a surprise meal eaten in the dark. Food and family, stories, and memories --A Taste of Molecules is a journey of the senses that will delight foodies and science enthusiasts alike. Recipes include Belgian Hop Shoots with Smoked Salmon, and a cocktail with dancing molecules

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