Tasty : the art and science of what we eat
(Book)
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Copies
| Location | Call Number | Status |
|---|---|---|
| Main Library - Adult Non-Fiction | 664.072 M1731t | Checked Out |
More Details
Published
New York : Scribner, 2015.
Format
Book
Physical Desc
vii, 291 pages ; 24 cm.
Language
English
Notes
Bibliography
Includes bibliographical references (pages 275-278) and index.
Description
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.
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Citations
APA Citation, 7th Edition (style guide)
McQuaid, J. (2015). Tasty: the art and science of what we eat (First Scribner hardcover edition.). Scribner.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)McQuaid, John. 2015. Tasty: The Art and Science of What We Eat. Scribner.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)McQuaid, John. Tasty: The Art and Science of What We Eat Scribner, 2015.
MLA Citation, 9th Edition (style guide)McQuaid, John. Tasty: The Art and Science of What We Eat First Scribner hardcover edition., Scribner, 2015.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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