Tasty : the art and science of what we eat
INITIAL_TITLE_SRCH:
Tasty : the art and science of what we eat
AUTHOR:
McQuaid, John.
ISBN:
9781451685008
EDITION:
First Scribner hardcover edition.
PUBLICATION_INFO:
New York : Scribner, 2015.
PHYSICAL_DESC:
vii, 291 p. ; 24 cm
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. -- Source other than Library of Congress.
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.
SUBJECT:
| Flavor. |
| Taste. |
| Food -- Sensory evaluation. |
| Gastronomy. |
| Food habits. |
| Food -- Composition. |
| Food industry and trade. |
BIBSUMMARY:
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. --
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.