Tastes and Colors of the World: A Natural History of Tannins, from Ecology to Health

After Jamais seul, which introduced us to the world of microbes and their associations with plants and animals, Marc-André Selosse invites us, in this new book, to journey with him into the world of tannins. These molecules create the tastes and colors of the world, but who can say what tannins are and how they work?
By tickling observation and exciting the pleasure of conducting it, this work is a reminder of the pleasures
sensory and how our senses help us understand our environment.