My grandmother sprinkled salt on her grapefruit. As a child, I reached for the sugar. In Flavor: The Science of Our Most Neglected Sense, Bob Holmes explains why my grandmother made a wiser choice: salty tastes inhibit bitter ones. Most people, Holmes says, know little about the complex interplay of taste, smell, touch, sight, and even expectation that creates flavor sensations. We can learn to improve our everyday flavor experiences, however, Holmes asserts. It’s worth the effort, he says: “Paying attention to flavor makes life not just richer but deeper.”
Veteran science journalist Erika Check Hayden, senior reporter for Nature and a longtime lecturer in the science communication program at the University of California, Santa Cruz, became the program’s third director in January. Check Hayden was selected by a committee of UCSC faculty and alumni after a national search. She succeeds current director Robert Irion, who is retiring from the university after leading the program for 10 years.



