Tasty: the art and science of what we eat

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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:
9781451685008
9781410478665
9781494527020
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Grouping Information

Grouped Work ID51386839-a697-8950-3706-9e9e12bba5bf
Grouping Titletasty the art and science of what we eat
Grouping Authormcquaid john
Grouping Categorybook
Last Grouping Update2019-10-05 01:49:04AM
Last Indexed2019-10-21 02:52:05AM

Solr Details

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auth_author2Perkins, Tom,
authorMcQuaid, John.
author2-rolePerkins, Tom,narrator.
hoopla digital.
author_displayMcQuaid, John
available_at_catalogBennett
York Street
detailed_location_catalogBennett - Large Print - Nonfiction
Wright Farms - Adult Nonfiction
York Street - Adult Nonfiction
display_descriptionTaste 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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eAudiobook
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Books
Large Print
eBook
id51386839-a697-8950-3706-9e9e12bba5bf
isbn9781410478665
9781451685008
9781494527020
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owning_library_catalogAll Anythink Libraries
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Wright Farms
York Street
primary_isbn9781451685008
publishDate2015
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
hoopla:MWT11270150eAudiobookAudio BooksUnabridged.EnglishTantor Audio, 2015.1 online resource (1 audio file (8hr., 19 min.)) : digital.
ils:1030642BookBooksFirst Scribner hardcover edition.EnglishScribner, 2015.vii, 291 pages ; 24 cm
ils:1042477Large PrintLarge PrintLarge print edition.EnglishThorndike Press, a part of Gale, Cengage Learning, [2015]419 pages (large print) ; 23 cm.
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hoopla:MWT11270150Available OnlineAvailable Onlinefalsetruefalsefalsefalsefalse
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seriesThorndike Press large print popular and narrative nonfiction
series_with_volumeThorndike Press large print popular and narrative nonfiction|
subject_facetFlavor
Food -- Composition
Food -- Sensory evaluation
Food habits
Food industry and trade
Gastronomy
Large type books
PSYCHOLOGY / Cognitive Psychology & Cognition
SOCIAL SCIENCE / Agriculture & Food
TECHNOLOGY & ENGINEERING / Food Science
Taste
Taste -- Physiological aspects
title_displayTasty : the art and science of what we eat
title_fullTasty : [large print] the art and science of what we eat / John McQuaid
Tasty : the art and science of what we eat / John McQuaid
Tasty : the art and science of what we eat [electronic resource] / John McQuaid
title_shortTasty
title_subthe art and science of what we eat
topic_facetComposition
Flavor
Food
Food habits
Food industry and trade
Gastronomy
Large type books
Sensory evaluation
Taste