“Mosher’s decades spent practicing the art of tasting while also studying the science behind it pay off handsomely in his newest offering. This accessible text will be tremendously useful for anyone involved in food or beverage work. And anyone who loves to eat and drink thoughtfully will delight in the insights and revelations that Your Tasting Brain offers into the mysteries of gustatory experience. Brilliant!”

Ray Daniels, founder of the Cicerone Certification Program

“Mosher gives us an easy-to-digest smorgasbord of information that heightens our tasting experiences. The pleasure of deliciousness has never been more accessible now that Your Tasting Brain is on our table. Mosher blends so much of the otherwise overwhelming and sometimes contradictory insights about taste from science and art into a guidebook that’s both immensely informative and enjoyable.”

Charlie Papazian, author of 'The Complete Joy of Homebrewing' and founder of the Brewers Association

“As students, we always stand on the shoulders of those great thinkers who have come before us. Students of beer, wine, mead, and food will stand on Mosher’s shoulders from now on. This book fuses insights into the physiological processes behind chemosensation with appreciation for the mental processes evoking perception. Like Hervé This, Nicholas Kurti, and Harold McGee, Mosher is transforming and advancing the way we understand gustation. Bravo!”

Ken Schramm, author of 'The Complete Meadmaker' and cofounder of Schramm’s Mead