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Tasty: the art and science of what we eat

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Publisher:
Scribner,
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras but the mysterious interplay of body and brain. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes, how the mind assembles flavors from the five senses and signals from the body's metabolic systems, why something disgusts one person and delights another, and what today's obsessions with extreme tastes tell us about the brain. Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going-and why it changes by the day.
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ISBN:
9781451685015
9781451685008
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Grouping Information

Grouped Work ID 51386839-a697-8950-3706-9e9e12bba5bf
Full title tasty the art and science of what we eat
Author mcquaid john
Grouping Category book
Last Update 2018-01-01 23:58:25PM
Last Indexed 2018-05-22 23:50:42PM

Solr Details

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author McQuaid, John,
author_display McQuaid, John
available_at_school Hillsboro High
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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literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_school 664.07 MCQ
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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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