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Nature 450, 479 (22 November 2007) | doi:10.1038/450479a; Published online 21 November 2007

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Flavour and plenty

Peter Barham1

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There may be more to great dishes than a dash of chemistry and a squeeze of lime juice.

BOOK REVIEWEDCitrus: A History

by Pierre Laszlo

University of Chicago Press: 2007. 262 pp. $25

BOOK REVIEWEDKitchen Mysteries: Revealing the Science of Cooking

by Hervé This

Columbia University Press: 2007. 232 pp. $22.95, £13.95

 Many supermarkets offer a year-round array of fresh fruits, vegetables, meats and cheeses. For the first time in history, our eating habits are no longer dictated by seasons or climate.