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
9781494527020
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Grouped Work ID 51386839-a697-8950-3706-9e9e12bba5bf
full_title tasty the art and science of what we eat
author mcquaid john
grouping_category book
lastUpdate 2017-06-24 11:07:26AM

Solr Details

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auth_author2 Perkins, Tom,
author McQuaid, John.
author-letter McQuaid, John.
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date_added 2015-01-20T05:00:00Z
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display_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.
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physical 1 online resource (1 audio file (8hr., 19 min.)) : digital., 419 pages (large print) ; 23 cm, vii, 291 pages ; 24 cm
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primary_isbn 9781451685008
publishDate 2015
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subject_facet Flavor, Food -- Composition, Food -- Sensory evaluation, Food habits, Food industry and trade, Gastronomy, Taste
table_of_contents The tongue map -- The birth of flavor in five meals -- The bitter gene -- Flavor cultures -- The seduction -- Gusto and disgust -- Quest for fire -- The great bombardment -- The DNA of deliciousness.
target_audience Adult
target_audience_full Adult
title Tasty : the art and science of what we eat
title_display Tasty : the art and science of what we eat
title_full Tasty : the art and science of what we eat / John McQuaid
title_short Tasty :
title_sort tasty the art and science of what we eat
title_sub the art and science of what we eat