Most people don't expect wood to flavor their food beyond the barbecue,
if at all, and gastronomists rarely discuss the significance that wood
has on ultimate taste. But trees and wood have a far greater influence
over our plate and palate than you might think. So what does wood taste
of? And how has it been used in cooking, distilling, fermenting, and
even perfume creation to produce a unique flavor and smell?To find out
the answers to these questions, food communications expert Artur
Cisar-Erlach embarked on a global journey to understand how trees infuse
the world's most delectable dishes with the flavor of their wood. His
flavor hunt extended into a three-year exploration covering everything
from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple
syrup, blue yogurt, and more. From wooden barrels used to age scotch in
Austria to wood-burning pizza ovens of Naples to traditional Canadian
maple syrup producers, The Flavor of Wood explores how wood infuses some
of our best-loved foods through its smoke, sap, roots, and bark. As his
quest spans continents and cultures, Cisar-Erlach introduces readers to
a colorful cast of characters including Modenese balsamic vinegar
producers, Piedmontese truffle hunters, South Tyrolean winemakers, and
wild mountain pine chefs. Discovering that wood flavors beverages as
well, the author encounters Austrian whisky distillers, Bavarian
brewers, avant-garde central London tea merchants, and Indian tea
exporters.A world trip brimming with fascinating encounters, unexpected
turns, beautiful landscapes, scientific discoveries, and historic
connections, The Flavor of Wood is the story of a passionate flavor
hunter, and offers readers unparalleled access to some of the world's
highest quality cuisine and unknown tree flavors.
