{
  "type": "edition",
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    "name": "Kołczan Książek",
    "language": "pl-PL",
    "url": "https://www.kolczanksiazek.pl"
  },
  "formats": "Każda podstrona ma dwie wersje z tymi samymi danymi: JSON (adres strony + .json) i markdown (adres strony + .md). Do każdego `url` w tym dokumencie można dopisać .json albo .md.",
  "title": "Science of Flavour",
  "subtitle": null,
  "url": "https://www.kolczanksiazek.pl/stuart-farrimond/science-of-flavour/9780241667637",
  "publisher": "dk",
  "publisher_series": [],
  "translators": [],
  "medium": "paper",
  "duration_seconds": null,
  "narrators": [],
  "illustrators": [],
  "cover_artists": [],
  "isbn": "978-02-4166-763-7",
  "pages": 224,
  "published": "2025-01-01",
  "language": "pl_PL",
  "cover": "https://quivercdn.com/covers/dk/stuart-farrimond/science-of-flavour_978-02-4166-763-7.webp?v=2026-08-16%2001%3A36%3A38",
  "json": "https://www.kolczanksiazek.pl/stuart-farrimond/science-of-flavour/9780241667637.json",
  "markdown": "https://www.kolczanksiazek.pl/stuart-farrimond/science-of-flavour/9780241667637.md",
  "binding": "Hardcover",
  "description": "They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings...",
  "book": {
    "title": "Science of Flavour",
    "slug": "science-of-flavour",
    "url": "https://www.kolczanksiazek.pl/stuart-farrimond/science-of-flavour"
  },
  "authors": [
    {
      "name": "Stuart Farrimond",
      "slug": "stuart-farrimond",
      "url": "https://www.kolczanksiazek.pl/stuart-farrimond"
    }
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}