The first masterpiece of the [Taste Series], now even more complete with the addition of 'Organizing Thoughts on Food'!

This book has an important meaning as it announces the beginning of Choi Nak-eon's [Taste Series].
The [Taste Series], consisting of six volumes, covers a wide range of fields, from food to brain science, with the sole purpose of explaining one thing: taste.
Among them, 『Principles of Physical Properties』 explains the basic principles of taste through four molecules: carbohydrates, proteins, fats, and water.
These four are the molecules that make up the majority of food ingredients and the majority of life, so if we properly understand them, we can lay the foundation for understanding not only the physical properties of food but also the phenomena of life.
Moreover, it explains food phenomena that seem so diverse and complex in an easy-to-understand way using only the size, shape, and movement of four molecules.


The illustrations and tables have been newly supplemented to help even those who are not food professionals or specialists understand the properties more easily, and the newly added 'My thoughts on food, properties, and taste' in the middle of this book perfectly organizes the author's thoughts that run through the entire [Taste Series], allowing readers who have just started reading the series to understand and get into the basics of taste.
In food, physical properties are the most basic and very important part.
Because physical properties are the core of nutrition and taste.
Therefore, it should be treated with much greater importance than it is now, and this is why the author begins [Taste Story] with this book.