Tools

LEADER 02002cam a2200469Ii 4500

001 ocn873006329;

003 OCoLC;

005 20150320092710.0;

008 140314s2015 nyu b 001 0 eng d;

020 a| 1451685009q| (hardcover);

020 a| 9781451685008q| (hardcover);

035 a| (Sirsi) o873006329;

035 a| (OCoLC)873006329;

049 a| NEHH;

050 4 a| TX631b| .M395 2015;

060 4 a| WI 210;

082 04 a| 664.0722| 23;

100 1 a| McQuaid, John,e| author.=| ^A1248986;

245 10 a| Tasty :b| the art and science of what we eat /c| John McQuaid.;

250 a| First Scribner hardcover edition.;

264 1 a| New York :b| Scribner,c| 2015.;

300 a| vii, 291 pages ;c| 24 cm;

336 a| textb| txt2| rdacontent;

337 a| unmediatedb| n2| rdamedia;

338 a| volumeb| nc2| rdacarrier;

504 a| Includes bibliographical references (pages 275-278) and index.;

505 0 a| 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.;

520 a| A 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.;

650 0 a| Gastronomy.=| ^A58564;

650 0 a| Flavor.=| ^A117202;

650 0 a| Taste.=| ^A47982;

650 0 a| Food habits.=| ^A6171;

650 0 a| Foodx| Sensory evaluation.=| ^A73097;

650 0 a| Food industry and trade.=| ^A3301;

650 12 a| Taste Perception.=| ^A1260998;

949 a| WI 210 M478t 2015h| HSL101i| 31740082780051p| $19.71o| hmb;

994 a| C0b| NEH;

096 a| WI 210b| M478t 2015;

596 a| 4;

998 a| 3734452;

999 a| WI 210 M478T 2015w| NLMc| 1i| 31740082780051d| 11/8/2021e| 10/24/2021l| HSLBKPRm| HSLn| 15p| $19.71r| Ys| Yt| HPRBKu| 3/20/2015x| BOOKz| HSTACKSo| .STAFF. hmb;

Tasty : the art and science of what we eat / John McQuaid.

Author/creator	McQuaid, John author.
Format	Book
Edition	First Scribner hardcover edition.
Publication	New York : Scribner, 2015.
Description	vii, 291 pages ; 24 cm
Subjects	Gastronomy. Flavor. Taste. Food habits. Food--Sensory evaluation. Food industry and trade. Taste Perception.

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.
Abstract	A 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.
Bibliography note	Includes bibliographical references (pages 275-278) and index.
ISBN	1451685009 (hardcover)
ISBN	9781451685008 (hardcover)

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Library	Location	Call Number	Status	Item Actions
Laupus	Popular Reading Collection	WI 210 M478T 2015	✔ Available	Place Hold

Tasty : the art and science of what we eat / John McQuaid.

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