Tasty: the art and science of what we eat
(Book)

Book Cover
Average Rating
Published:
New York : Scribner, 2015.
Format:
Book
Edition:
First Scribner hardcover edition.
ISBN:
9781451685008, 1451685009
Physical Desc:
vii, 291 pages ; 24 cm
Status:
Wright Farms - Adult Nonfiction
SOC SCI PSYCH i
York Street - Adult Nonfiction
SOC SCI PSYCH i
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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Wright Farms - Adult Nonfiction
SOC SCI PSYCH i
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York Street - Adult Nonfiction
SOC SCI PSYCH i
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Language:
English

Notes

Bibliography
Includes bibliographical references (pages 275-278) and index.
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Citations
APA Citation (style guide)

McQuaid, J. (2015). Tasty: the art and science of what we eat. First Scribner hardcover edition. New York: Scribner.

Chicago / Turabian - Author Date Citation (style guide)

McQuaid, John. 2015. Tasty: The Art and Science of What We Eat. New York: Scribner.

Chicago / Turabian - Humanities Citation (style guide)

McQuaid, John, Tasty: The Art and Science of What We Eat. New York: Scribner, 2015.

MLA Citation (style guide)

McQuaid, John. Tasty: The Art and Science of What We Eat. First Scribner hardcover edition. New York: Scribner, 2015. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
51386839-a697-8950-3706-9e9e12bba5bf
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Record Information

Last File Modification TimeOct 31, 2019 01:58:21 AM
Last Grouped Work Modification TimeJan 16, 2020 08:02:02 PM

MARC Record

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5050 |a 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.
650 0|a Taste|v Physiological aspects.|0 sh 85132732
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