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Tasty: the art and science of what we eat

Book Cover
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Publisher:
Scribner,
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from the body's metabolic systems ; the quest to understand why sweetness tastes good, and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.--COVER.
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ISBN:
9781451685015
9781451685008
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Grouping Information

Grouped Work ID 51386839-a697-8950-3706-9e9e12bba5bf
Grouping Title tasty the art and science of what we eat
Grouping Author mcquaid john
Grouping Category book
Last Grouping Update 2018-01-01 23:58:25PM
Last Indexed 2018-07-15 00:25:19AM

Solr Details

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author McQuaid, John,
author_display McQuaid, John
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collection_school Non-Fiction
detailed_location_school Hillsboro High - Teen Non-Fiction
display_description Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from the body's metabolic systems ; the quest to understand why sweetness tastes good, and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.--COVER.
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owning_library_school Schools
owning_location_school Hillsboro High
primary_isbn 9781451685015
publishDate 2015, 2016
record_details ils:CARL0000457494|Book|Books|First Scribner hardcover edition.|English|Scribner,|2015.|vii, 291 pages ; 24 cm., ils:CARL0000679140|Book|Books|First Scribner trade paperback edition January 2016.|English|Scribner,|[2016]|xi, 291 pages ; 22 cm
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ils:CARL0000457494 35192046969816 On Shelf On Shelf false true true false false false
subject_facet Flavor, Food -- Sensory evaluation, Food habits, Food industry and trade, Gastronomy, Taste
title_display Tasty : the art and science of what we eat
title_full Tasty : the art and science of what we eat / John McQuaid
title_short Tasty :
title_sub the art and science of what we eat
topic_facet Flavor, Food, Food habits, Food industry and trade, Gastronomy, Sensory evaluation, Taste