Tasty: The Art and Science of What We Eat McQuaid John
Tasty: The Art and Science of What We Eat McQuaid John "A fascinating blend of culinary history and the science of taste" (Publishers Weekly, starred review), from the first bite taken by our…
Specifikacia Tasty: The Art and Science of What We Eat McQuaid John
Tasty: The Art and Science of What We Eat McQuaid John
"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? Crave the immediate zing of sweets? Blame Darwinian natural selection.
Enjoy the savory flavors of grilled meat? They bathe your brain in a seductive high. 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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