Tasty: The Art and Science of What We Eat

Tasty: The Art and Science of What We Eat

A fascinating and deeply researched investigation into the mysteries of flavorâ€”from the first bite taken by our ancestors to scientific advances in taste and the current â€œfoodieâ€ revolution.

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. Yet itâ€™s really the most complex and subtle. 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.

With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty 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 bodyâ€™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 todayâ€™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 itâ€™s goingâ€”and why it changes by the day.

Country	USA
Author	John McQuaid
Binding	Hardcover
EAN	9781451685008
Edition	1
ISBN	1451685009
Label	Scribner
Manufacturer	Scribner
NumberOfItems	1
NumberOfPages	304
PublicationDate	2015-01-13
Publisher	Scribner
ReleaseDate	2015-01-13
Studio	Scribner

Tasty: The Art and Science of What We Eat

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