Tasty : the art and science of what we eat
(Book)

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Published:
New York : Scribner, ©2015.
Status:
Central Adult Nonfiction
641.013 MCQUA
Columbia Pike Adult Nonfiction
641.013 MCQUA
Shirlington Adult Nonfiction
641.013 MCQUA
Copies
Location
Call Number
Status
Last Check-In
Central Adult Nonfiction
641.013 MCQUA
Available
Nov 9, 2018
Columbia Pike Adult Nonfiction
641.013 MCQUA
Available
Sep 1, 2017
Shirlington Adult Nonfiction
641.013 MCQUA
Available
Oct 29, 2017
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.
More Details
Format:
Book
Physical Desc:
vii, 291 pages ; 24.
Language:
English
ISBN:
9781451685008, 1451685009

Notes

Bibliography
Includes bibliographical references (pages 247-278) and index.
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Citations
APA Citation (style guide)

McQuaid, J. (2015). Tasty: the art and science of what we eat. New York: Scribner.

Chicago / Turabian - Author Date Citation (style guide)

McQuaid, John. 2015. Tasty: The Art and Science of What We Eat. New York: Scribner.

Chicago / Turabian - Humanities Citation (style guide)

McQuaid, John, Tasty: The Art and Science of What We Eat. New York: Scribner, 2015.

MLA Citation (style guide)

McQuaid, John. Tasty: The Art and Science of What We Eat. New York: Scribner, 2015. Print.

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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Grouped Work ID:
51386839-a697-8950-3706-9e9e12bba5bf
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Last File Modification Time Nov 14, 2018 04:50:59 AM
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