Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Barb Stuckey
Format: Hardback
Number of Pages: 416
A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating--for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As she explains how our five senses work together to form "flavour perceptions," she tells fascinating stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with milk and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique "taster type" and learn why you react instinctively to certain foods, in particular why you respond to bitterness the way you uniquely do. You'll also find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.
Author: Barb Stuckey
Format: Hardback
Number of Pages: 416
A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating--for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As she explains how our five senses work together to form "flavour perceptions," she tells fascinating stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with milk and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique "taster type" and learn why you react instinctively to certain foods, in particular why you respond to bitterness the way you uniquely do. You'll also find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Barb Stuckey
Format: Hardback
Number of Pages: 416
A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating--for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As she explains how our five senses work together to form "flavour perceptions," she tells fascinating stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with milk and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique "taster type" and learn why you react instinctively to certain foods, in particular why you respond to bitterness the way you uniquely do. You'll also find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.
Author: Barb Stuckey
Format: Hardback
Number of Pages: 416
A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating--for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As she explains how our five senses work together to form "flavour perceptions," she tells fascinating stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with milk and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique "taster type" and learn why you react instinctively to certain foods, in particular why you respond to bitterness the way you uniquely do. You'll also find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.
Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good