The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark

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.