Tasty : the art and science of what we eat

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Published:
[United States] :
Status:
Available Online
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Description
A fascinating and deeply researched investigation into the mysteries of flavor-from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution.
More Details
Format:
Edition:
Unabridged.
Language:
English
ISBN:
9781494527020 (sound recording : hoopla Audio Book), 1494527022 (sound recording : hoopla Audio Book)

Notes

Restrictions on Access
Digital content provided by hoopla.
Participants/Performers
Read by Tom Perkins.
Description
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras but the mysterious interplay of body and brain. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain. Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going-and why it changes by the day.
System Details
Mode of access: World Wide Web.
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Citations
APA Citation (style guide)

McQuaid, J., & Perkins, T. Tasty: the art and science of what we eat. Unabridged. [United States].

Chicago / Turabian - Author Date Citation (style guide)

McQuaid, John and Tom, Perkins. Tasty: The Art and Science of What We Eat. [United States].

Chicago / Turabian - Humanities Citation (style guide)

McQuaid, John and Tom, Perkins, Tasty: The Art and Science of What We Eat. [United States].

MLA Citation (style guide)

McQuaid, John,, and Tom Perkins. Tasty: The Art and Science of What We Eat. Unabridged. [United States],

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Last File Modification Time Aug 14, 2017 05:08:15 AM
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