Tasty: the art and science of what we eat

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Language:
English
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.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. Yet it’s really the most complex and subtle. 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. With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from body’s metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; 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.
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ISBN:
9781451685008
9781410478665
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Grouping Information

Grouped Work ID51386839-a697-8950-3706-9e9e12bba5bf
Grouping Titletasty the art and science of what we eat
Grouping Authormcquaid john
Grouping Categorybook
Last Grouping Update2019-10-23 12:33:55PM
Last Indexed2019-10-23 04:47:51AM

Solr Details

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authorMcQuaid, John.
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Columbia Pike
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display_descriptionA fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution.
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Columbia Pike
primary_isbn9781451685008
publishDate2015
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b15015476Large TypeBooksEnglishThorndike Press, a part of Gale, Cengage Learning, [2015]419 pages (large print) ; 23.
ils:.b14645853BookBooksEnglishScribner, ©2015.vii, 291 pages ; 24.
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ils:.b14645853.i19667073On ShelfOn Shelffalsetruetruefalsefalsetrue9999
subject_facetFlavor
Food -- Composition
Food -- Sensory evaluation
Gastronomy
Taste
title_displayTasty : the art and science of what we eat
title_fullTasty : the art and science of what we eat / John McQuaid
title_shortTasty
title_subthe art and science of what we eat