|Pages/Publication Date:||253 / 2019|
Most people don't expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than commonly supposed; over the centuries, wood has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. Artur Cisar-Erlach embarks on a global journey to understand how trees infuse foods through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more.