Tasty: the art and science of what we eat

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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:
9781451685008
9781410478665
9781494527020
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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
lastUpdate 2017-08-02 02:01:48AM

Solr Details

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auth_author2 Perkins, Tom,
author McQuaid, John.
author-letter McQuaid, John,
author2 Perkins, Tom,, hoopla digital.
author2-role Perkins, Tom,narrator., hoopla digital.
author_additional John McQuaid.
author_display McQuaid, John
availability_toggle_catalog Available Now, Available Online, Entire Collection
available_at_catalog Bennett, Huron Street, Wright Farms
bisac_subject PSYCHOLOGY / Cognitive Psychology & Cognition, SOCIAL SCIENCE / Agriculture & Food, TECHNOLOGY & ENGINEERING / Food Science
callnumber-a QP456
callnumber-first Q - Science
callnumber-subject QP - Physiology
callnumber_sort_catalog SOC SCI PSYCH
date_added 2014-03-14T06:00:00Z
days_since_added 1256
detailed_location_catalog Bennett - Large Print - Nonfiction, Huron Street - Adult Nonfiction, Wright Farms - Adult Nonfiction
display_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.
econtent_protection_type_catalog Always Available
econtent_source_catalog Hoopla
edition First Scribner hardcover edition., Large print edition., Unabridged.
format_boost 13
format_catalog Book, Large Print, eAudiobook
format_category_catalog Audio Books, Books, eBook
genre_facet Physiological aspects
grouping_category book
id 51386839-a697-8950-3706-9e9e12bba5bf
isbn 9781410478665, 9781451685008, 9781494527020
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itype_catalog
language English
language_boost 10
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lc_subject Composition, Flavor, Food, Food habits, Food industry and trade, Gastronomy, Large type books, Sensory evaluation, Taste
lexile_score -1
lib_boost_catalog 50
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog LP SOC SCI PSYCH i, SOC SCI PSYCH i
local_callnumber_exact_catalog LP SOC SCI PSYCH i, SOC SCI PSYCH i
local_callnumber_left_catalog LP SOC SCI PSYCH i, SOC SCI PSYCH i
local_days_since_added_catalog 1256
num_holdings 3
oclc (OCoLC)873006329, (OCoLC)900792786
owning_library_catalog All Anythink Libraries
owning_location_catalog Bennett, Huron Street, Wright Farms
physical 1 online resource (1 audio file (8hr., 19 min.)) : digital., 419 pages (large print) ; 23 cm, vii, 291 pages ; 24 cm
popularity 4
primary_isbn 9781451685008
publishDate 2015
publishDateSort 2015
publisher Scribner,, Tantor Audio ,, Thorndike Press, a part of Gale, Cengage Learning,
rating 2.5
rating_facet oneStar, twoStar
record_details hoopla:MWT11270150|eAudiobook|Audio Books|Unabridged.|English|Tantor Audio ,|2015.|1 online resource (1 audio file (8hr., 19 min.)) : digital., ils:1030642|Book|Books|First Scribner hardcover edition.|English|Scribner,|2015.|vii, 291 pages ; 24 cm, ils:1042477|Large Print|Books|Large print edition.|English|Thorndike Press, a part of Gale, Cengage Learning,|[2015]|419 pages (large print) ; 23 cm
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series Thorndike Press large print popular and narrative nonfiction
series2 Thorndike Press large print popular and narrative nonfiction
series_with_volume Thorndike Press large print popular and narrative nonfiction
subject_facet Flavor, 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
table_of_contents The tongue map -- The birth of flavor in five meals -- The bitter gene -- Flavor cultures -- The seduction -- Gusto and disgust -- Quest for fire -- The great bombardment -- The DNA of deliciousness.
target_audience Adult
target_audience_full Adult
title Tasty : the art and science of what we eat
title_display Tasty : the art and science of what we eat
title_full 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_short Tasty :
title_sort tasty the art and science of what we eat
title_sub the art and science of what we eat
topic Flavor, 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
topic_facet Composition, Flavor, Food, Food habits, Food industry and trade, Gastronomy, Large type books, Sensory evaluation, Taste