About the Book

How is tasting wine like eating breakfast cereal? What can Idaho potatoes tell us about French culinary traditions? What does “fresh” taste like? How about “artisan”? Is Folgers coffee really the best part of waking up – is Maxwell House good to the last drop?  How much do you really know about the food and drink around you?

You don’t have to be an aspiring gourmet to be curious about how flavor works. Flavor is something we experience every day, but even with a lifetime of practice eating and drinking, many questions remain unanswered.

Discovering Flavor is an introduction to food appreciation for the average eater. It takes a commonsense approach to explaining flavor using everyday foods, like coffee, bacon, and pie. The leap from understanding your favorite cookies to understanding why some people are euphoric about high end Champagne is not as great as you might believe. Discovering Flavor brings readers through this crash course in 99 lively pages, following along with a narrator who loves food but never takes it too seriously.

Discovering Flavor tears down the wall between “foodie” and not-foodie by offering a concise introduction to food appreciation through a narrative that anyone will have fun reading. We can all eat much more happily for it.

About the Author

Discovering Flavor is Helen Labun Jordan’s first book, but she’s been writing about food for more than a decade – starting with an undergraduate thesis on milk pricing systems, and getting progressively more interesting as she’s covered topics ranging from pie contests to the future of apples in magazine articles and radio commentaries (many of which are linked here). She works at Bear Pond Books, an independent bookstore in Montpelier, VT, where she spends a great deal of time reviewing new cookbooks.

About the Press

99 The Press is devoted to bringing readers compelling stories in 99 pages. Contact Jonathan Silverman, co-publisher, Jonathan@99thepress.com, or 617 806 6842 to arrange interviews with the authors and for additional information and review copies.