Tasty : the art and science of what we eat /
McQuaid, John,author.
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. --
Includes bibliographical references (pages 275-278) and index.
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.
A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution. --
Flavor.
Taste.
Food
Gastronomy.
Food habits.
Food
Food industry and trade.