The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...

Designing Better Maps: A Guide for GIS Users, second edition, breaks down the myriad decisions involved in creating maps that communicate effectively. The second edition includes updated material and a new chapter on map publishing.