John Mcquaid

Tasty

The Art and Science of What We Eat. Sprache: Englisch.

kartoniert , 304 Seiten

ISBN 1451685017

EAN 9781451685015

Veröffentlicht Januar 2016

Verlag/Hersteller Scribner Book Company

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Beschreibung

Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from the body's metabolic systems; the quest to understand why sweetness tastes good, and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.--COVER.