Tasty : The Art and Science of What We Eat

Author(s): John McQuaid

Social Sciences

A Pulitzer Prize-winning JournalistTaste was long considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. But taste is really the most complex and subtle -- a mysterious interplay of body and brain. Brilliantly synthesizing genetics, microbiology, 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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Product Information

General Fields

  • : 9781451685008
  • : Scribner
  • : Scribner
  • : January 2015
  • : books

Special Fields

  • : John McQuaid
  • : Hardback
  • : 304