Tasty: the art and science of what we eat

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English
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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 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

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Perkins, Tom,
author McQuaid, John.
author2-role Perkins, Tom,narrator., hoopla digital.
author_display McQuaid, John
available_at_catalog Bennett, Huron Street, Wright Farms
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.
format_catalog Book, Large Print, eAudiobook
format_category_catalog Audio Books, Books, Large Print, eBook
id 51386839-a697-8950-3706-9e9e12bba5bf
isbn 9781410478665, 9781451685008, 9781494527020
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itype_catalog
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog LP SOC SCI PSYCH i, SOC SCI PSYCH i
owning_library_catalog All Anythink Libraries
owning_location_catalog Bennett, Huron Street, Wright Farms
primary_isbn 9781451685008
publishDate 2015
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|Large Print|Large print edition.|English|Thorndike Press, a part of Gale, Cengage Learning,|[2015]|419 pages (large print) ; 23 cm
recordtype grouped_work
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series 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
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_sub the art and science of what we eat
topic_facet Composition, Flavor, Food, Food habits, Food industry and trade, Gastronomy, Large type books, Sensory evaluation, Taste