Tasty: The Art and Science of What We Eat,Used

Tasty: The Art and Science of What We Eat,Used

In Stock
SKU: SONG1451685017
Brand: Scribner
$8.48
Quantity
Add to wishlist
Add to compare

Processing time: 1-3 days

US Orders Ships in: 3-5 days

International Orders Ships in: 8-12 days

Return Policy: 15-days return on defective items

Payment Option
Payment Methods

Help

If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.

Customer service

All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com

Sale & Press

If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com

A fascinating blend of culinary history and the science of taste (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and todays foodie revolution.Cant resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor Homo erectus. Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a wholebody experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind.Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prizewinning journalist John McQuaid tells the story of the stillemerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000yearold walkabout by early humans is responsible for George H.W. Bushs broccolihatred, why supertasters like salt, and why nontasters are more likely to be alcoholics.A fascinating story with a beginning some half a billion years agoMcQuaids tale is about science, but also about culture, history and, one senses, our future (Scientific American). Tasty offers a delicious smorgasbord of where taste originated and where its goingand why it changes by the day.

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

Recently Viewed