How to Taste

Mandy Naglich

Praise for How to Taste

Have you ever had that "aha!" moment when you take a bite of, say, pesto pasta, fragrant with basil, or a sip of flinty sauvignon blanc, and all of the flavors not only sing in your mouth but envelop your senses? That heightened awareness doesn't have to be an isolated incident. According to certified taster Mandy Naglich, who is also a drinks educator, advanced cicerone (the highest level of certification for beer), and author of How to Taste: A Guide to Discovering Flavor and Savoring Life, you can taste food to its fullest extent, gaining more of an appreciation for what you eat with just a few simple steps. Martha Stewart Living
 
With certifications in beer, wine, and cheese tasting, Naglich is (literally) an expert on identifying flavors and describing what she detects on her palate. Her recent release draws on this expertise, thorough research aided by her background as a journalist, and interviews with everyone from scientists to sommeliers to decode pretty much everything about taste. Naglich s goal with How to Taste is to help you become a more active taster, someone who thinks about the way they savor anything on their tongue. Food & Wine
 
An important volume, giving casual readers access to the tasting techniques and methodology that master tasters (like advanced cicerones) gain through years of training and experience. Naglich goes beyond the science of taste and smell and gives us a road map to understanding what exactly we are experiencing when we eat Important for anybody who loves food. Vice
 
Naglich isn t shy about using big words from both biology and psychology to describe how this all works, but she s also great at explaining these concepts in a way that s clear, fun, and approachable. Naglich s enthusiastic message isn t that you should learn about the four different ways we chew our food it s that well, why wouldn t you want to?