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psychology

Tasty: The Art and Science of What We Eat

 
 
Author
John McQuaid.
Publisher Scribner  
Format hardcover
Product Dimensions 9.25 x 6.25 x 1 inches
ISBN 9781451685008
Pages/Publication Date 291/2015
Daedalus Item Code 53062
This item is not available.
Description
Taste has long been considered the most basic of the five senses because its principal mission is simply to discern food from everything else. Yet taste is really the most complex and subtle sense, and a whole-body experience, argues IACP Award– and Pulitzer Prize–winning journalist John McQuaid. Inspired by observing how his son and daughter each liked completely different foods (the only thing they could agree on was pizza), McQuaid enters here into a deeply researched and fascinating investigation into the mysteries of flavor, from the first bite taken by our ancestors to scientific advances in taste and the current "foodie revolution."

"A fascinating story with a beginning some half a billion years ago.... McQuaid's tale is about science, but also about culture, history and, one senses, our future."—Scientific American

 
 
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