Tasty: The Art and Science of What We Eat McQuaid JohnPaperback
"A fascinating blend of culinary history and the science of taste" (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances...
"A fascinating blend of culinary history and the science of taste" (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances...
"A fascinating blend of culinary history and the science of taste" (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today's "foodie" revolution.
Can't resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind.
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs,
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