1. Physiologie du goût [The philosopher in the kitchen/the physiology of taste];Brillat-Savarin,1835
2. Multisensory flavour perception;Spence;Cell,2015
3. The Perfect Meal: The Multisensory Science of Food and Dining;Spence,2014
4. Modernist Cuisine. The Art and Science of Cooking;Myhrvold,2011
5. Molecular Cooking at Home: Taking Culinary Physics Out of the Lab and into Your Kitchen;Youssef,2013