Tasty : the art and science of what we eat

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

Author/creator	McQuaid, John author.
Format	Book and Print
Edition	First Scribner hardcover edition.
Publication Info	New York : Scribner, 2015.
Description	vii, 291 pages ; 24 cm
Subject(s)	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)

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