Book 12 of the Geometric Series

Geometric Gastronomy

The Mathematical Structure of Flavor, Pairing, and Culinary Harmony

A volume in the Geometric Series by Andrew H. Bond.

Contents

  1. Chapter 1: Taste as Geometry
  2. Chapter 2: The Receptor Basis
  3. Chapter 3: The Metric of Flavor
  4. Chapter 4: Similarity and Complementarity
  5. Chapter 5: The Pairing Manifold
  6. Chapter 6: The Algebra of Seasoning
  7. Chapter 7: Transformations Under Heat
  8. Chapter 8: Recipe as Geometric Construction
  9. Chapter 9: The Eigenvalues of a Kitchen
  10. Chapter 10: Flavor Embeddings
  11. Chapter 11: The Geometry of Nutrition
  12. Chapter 12: Sensory Integration and the Geometry of Experience
  13. Chapter 13: Designing Flavors
  14. Chapter 14: Open Problems
  15. Appendix A: Mathematical Preliminaries
  16. Appendix B: Flavor Compound Databases
  17. Appendix C: Experimental Methods
  18. Appendix D: Code
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